Ingredients for approx. 20 pieces:
For the yeast dough:
30 g yeast
230 ml lukewarm milk
400 g flour
80 g sugar
50 g soft butter
2 eggs (M)
Layer cheese mixture:
100 g soft butter
130 g icing sugar (sifted)
1 untreated lemon
4 eggs (M)
750 g layered cheese
2 sachets vanilla custard powder
Crumble:
200 g flour
80 g icing sugar (sifted)
120 g butter (melted, cooled)
1 egg yolk (M)
Also:
600 g rhubarb
Icing sugar for dusting
Preparation:
1. Crumble the yeast into the lukewarm milk and mix. Put the flour, sugar, butter and eggs in a bowl. Add the yeast milk and knead the ingredients with the dough hook of the hand mixer. Cover the dough and leave in a warm place for at least 30 minutes.
2. In the meantime, mix together the butter, icing sugar, grated lemon zest and one egg. Then stir in the remaining eggs one by one. Add the layered cheese and vanilla pudding powder and mix.
3. For the crumble, mix the flour, icing sugar, butter and egg yolks in a bowl. Work the ingredients into crumbles with a fork. Clean and rinse the rhubarb and
and cut into pieces.
4. Knead the yeast dough again vigorously. Roll out to the size of a baking tray on a lightly floured work surface. Line the greased juice pan of the oven with it. Spread the layered cheese mixture on top. Spread the rhubarb and on top.
5. Bake in the preheated oven at 190° (or gas mark 3-4, fan oven 170°) for approx. 50 minutes. Leave to cool on a cooling rack. Dust with icing sugar and cut into pieces.
Preparation time approx. 1 hour 45 minutes
Nutritional values per piece approx.:
Calories: 356
Joule: 1490
Protein: 10.3 g
Fat: 16 g
Carbohydrates: 42 g
(FoodCentrale by ddp images)
