Obstkuchen mit Walnusskernen
(Fruit Cake with Walnuts)
1/4 lb (4 ounces) Trail Mix (Raisins & Nuts)
2 tablespoons Rum
1 package frozen Puff Pastry
For the Dough:
1/2 lb red seedless grapes
1/2 lb green seedless grapes
1 lb Apples
1 lb Pears
Zest and juice from 2 Lemons
1 cup (2 sticks) unsalted Butter
2 cups Powdered Sugar
6 Eggs
4 3/4 cups All Purpose Flour
5 teaspoons Baking Powder
1 1/4 cup chopped Walnuts
1 Egg White
For the Glaze:
1 1/2 cup sifted Powdered Sugar
3 tablespoons Lemon Juice
Combine the trail mix and rum in a bowl. Allow to soak for 1-2 hours.
Allow the puff pastry to thaw.
Preheat oven to 350°F (180°C).
Cut grapes in half. Peel and core apples and pears. Cut into thin slices.
Add grape halves, apple slices, pear slices, lemon zest, and lemon juice to the trail mix and mix together.
To prepare the dough, mix the butter with a mixer until it is creamy and smooth. Gradually add powdered sugar and mix until all of it is absorbed into the butter. Add one egg at a time and mix in each egg it is incorporated into the butter mixture before adding the next egg.
Combine flour and baking powder. Sift. Gradually mix this mixture into the butter mixture.
Fold in the trail mix mixture and walnuts.
Prepare a cake pan (12 x 18 inches) by greasing it with butter and dusting it with flour.
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In a large mixing bowl, mix together the quark, sugar, vegetable oil, egg, milk, vanilla sugar, and salt. Mix until mixture is smooth.
Combine flour and baking powder. Sift.
Mix half of the flour into the quark mixture.
Gradually mix in the remaining flour until a firm dough develops.
Grease a baking sheet.
Roll out the dough to the size of the baking sheet. Transfer dough to baking sheet. Brush dough with melted butter. Sprinkle on toppings: sugar, sliced almonds, and butter cubes.
Bake for 25-30 minutes or until cake becomes golden brown.
Remove cake from oven and allow to cool. Cut into squares before serving.
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