Fruitcake with Egg Quiche

A great cake recipe for any occasion:

Spread the rolled out yeast dough thinly with the curd cheese mixture. For this, stir sugar, egg and butter hearty, add the curd. Stir well again. Place the fruits tightly on the cake (canned fruits drain very well!). Top with one of the egg cake mixes.

For No. 1, cook a pudding from milk and pudding powder without sugar. Beat light butter, powdered sugar and egg yolks with a whisk until creamy. Stir in the slightly cooled pudding. Whip egg whites until stiff, fold in.

For No. 2, heat egg yolks, light butter, milk and pudding powder in a saucepan over a gentle heat, stirring throughout. As soon as the mixture begins to thicken, remove from the heat. Whip egg whites until stiff, sift in sugar and fold both into cooled cream form.

Mix the curd cheese for No. 3 with the soft light butter, egg yolks, vanilla sugar and sugar. Make a pudding with the milk and the pudding powder, cool and stir into the curd mixture. Last but not least, stir in the stiffly beaten egg whites.

Bake the cake for about 20 minutes. Cool. In any case, butter and dust thickly with powdered sugar.

Baking time: 20 min.

Temperature: 180 °C -200 °C

A cake for immediate consumption. Tastes best fresh.

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