Ruf Baking Mixes Eierschecke

Ruf Baking Mixes Eierschecke

AED 24.00
+ AED 78.00 Air Shipping

  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Credit card / Cash on Delivery
Description
RUF Lebensmittelwerk KG Oldenburger Straße 1, 49610 Quakenbrück You will also need: For the dough: 100 g soft butter 1 egg (size M) For the quark filling: 500 g low-fat quark 150 ml milk (1.5% fat) 2 eggs (size M) For the Schecken mixture: 40 g sugar 300 ml milk (1.5% fat) 125 g butter 3 eggs (size M) Preparation: Prepare the dough: Put the baking mix, 100 g butter and an egg in a mixing bowl and mix with an electric hand mixer (dough hook) until smooth. Pour the dough into a springform pan (Ø 26 cm) lined with baking paper and press it firmly into the base and around the edges. Make the topping: Put the cream powder for the quark filling into a mixing bowl with the quark, 150 ml milk and 2 eggs and beat with a whisk until smooth. Pour the quark mixture onto the base. Take about 4 tablespoons of the 300 ml of milk and mix with the powder for the Schecken mixture and the sugar. Bring the remaining milk to a boil. Remove the milk from the heat, add the mixed powder and bring to a boil, stirring constantly. Add the butter to the still warm mixture and mix well. Separate the 3 eggs. Stir the egg yolks into the mixture. Beat the egg whites in a grease-free mixing bowl with an electric hand mixer (whisk) until stiff peaks form. Fold the beaten egg whites into the mixture and then spread over the quark mixture. Baking: Bake the cake on the middle rack in the preheated oven. After about 40 minutes of baking, cover the cake with aluminum foil. After baking, let the cake cool in the tin for about 30 minutes. Carefully loosen the cake from the tin with a knife and place it on a wire rack to cool. Top/bottom heat: approx. 200°C Fan oven: approx. 180°C Baking time: approx. 70 minutes Baking mix for a cake with quark and egg filling, 1 pack
E1412, E330, E450 Baking mix: WHEAT flour, sugar, baking powder (acid diphosphates, raising agent sodium bicarbonate, starch), flavoring. Cream powder for quark filling: sugar, starch, modified starch, acid citric acid, flavoring. Cream powder for chequer mixture: starch, table salt, flavoring. May contain traces of EGG, MILK, SOY and NUTS Eggs, milk, nuts, cereals containing gluten, soybeans Energy kj 1065 kj Energy kcal 255 kcal Fat 19.5g Fat of which saturates 10.9g Carbohydrate 39.7g Carbohydrate of which sugars 23.9g Protein 12.2g Salt 0.42g
This Saxon specialty may not be internationally famous, but it is a big hit in Germany. The traditional Dresdner Eierschecke consists of yeast or shortcrust pastry, a moist layer of quark and a custard layer of "Schecke", which gives the cake its name. We at RUF also love this traditional delicacy and have developed the simplest recipe for it. This Eierschecke is not only wonderfully moist and light. It also has the classic three-layer structure, as it should be. For the dough, you will need 100g softened butter and 1 medium egg. For the quark filling, you will need 500g low-fat cottage cheese, 150ml milk, and 2 eggs. For the Schecke layer, you will need 40g sugar, 300ml milk, 125g butter, and 3 eggs. Preparation: Place the baking mix, 100g butter, and the eggs in a bowl and mix with an electric mixer (dough hook) until smooth. Pour the dough into a springform pan (26cm diameter) lined with baking paper and press firmly into the bottom and sides. Prepare the cream filling: Combine the filling powder with the cottage cheese, 150ml milk, and 2 eggs in a bowl and whisk. Then pour the quark mixture onto the base. Set aside about 4 tablespoons of the 300ml milk and mix with the Schecke powder and sugar. Bring the remaining milk to a boil. Remove the container from the heat and add the mixed powder. Bring to a boil, stirring constantly. Once the mixture is smooth, remove the container from the heat. Add the butter to the still-warm mixture and mix thoroughly. Separate the three eggs. Stir the egg yolks into the mixture and beat the egg whites in an ungreased bowl with an electric hand mixer (whisk) until stiff. Finally, fold the stiff egg whites into the egg white mixture and spread over the quark mixture. Bake on the middle rack. Cover with foil after 40 minutes. Allow to cool after baking.
Ingredients: Flour, sugar, baking powder (acid: diphosphates; flavor enhancer: sodium carbonates; starch), flavorings), (sugar, starch, modified starch, acid: citric acid; flavorings), (starch, salt, flavorings).
The finished product contains:
100g portion (151g) RDE *
Energy (kJ) 1065 kJ 1609 kJ 19%
Energy (kcal) 255 kcal 384 kcal 0%
Fat 12.9 g 19.5 g 28%
of which saturates 7.2 g 10.9 g 54%
Carbohydrate 26.3 g 39.7 g 15%
of which sugars 15.8 g 23.9 g 27%
Protein 8.1 g 12.2 g 24%
Salt 0.28 g 0.42 g 7%
* Reference intake of an average adult (8400 kJ / 2000 kcal).
Ingredients:
Flour, sugar, baking powder (acid: diphosphates; flavor enhancer: sodium carbonates; starch), flavorings), (sugar, starch, modified starch, acid: citric acid; flavorings), (starch, salt, flavorings)
A moist and fluffy baking mix for a shortcrust pastry with quark and egg filling.
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Ruf Baking Mixes Eierschecke

  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Credit card / Cash on Delivery
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