[Sca-cooks] Sca-cooks Digest, Vol 127, Proportions

[susanne.mayer5@chello.at susanne.mayer5@chello.at]

Hi all,


as the Course recipe stated you could use fresh cheese also and the text
suggests a filling simmilar to the still used *Topfenstrudel* filling (as you
CAN eat it either sweetened or plain)

 I used the standard proportions for Quark/Topfen/  farmers fresh cheese filling
and made a sweet dish out of it:


* 250 g Topfen/Quark/Farmers fresh cheese
* 50 g Creme fraiche (or sour cream)
* 50 g Butter (softened)
* sugar to taste if desired as a sweet dish
* a pinch of salt 
* 3 eggs (the smallest ones you can find to simulate old eggsize, preffered
farmers market eggs from new hens., 0which are ususally smaller)   in modern
reicpe you use yolks creamed with the butter and beaten eggwhite to *fluff* the
filling

(the modern filling also uses a bit of flour, starch or soft white bread crumbs
to make it less runny, as well as lemon zest to liven up the taste)

this also works with the eggs used whole, if you use farmers quark which is
usually quite dry it does not get runny.


Katharina

Still looking for an easy to make pastry recipe for dummies