Schmierselskuche

The Schmierselskuche-"smear cake" is one of the historic family recipes of the Leib family from Fellingshausen. In the 1920s home of Karoline and Ludwig Leib, this cake was made from bread dough, with a topping of quark, egg yolks and cream, and baked in the residual heat of the kitchen oven. After baking, it is served sprinkled with sugar. It tastes best when still warm with a cup of coffee or any other coffee substitute.

Method:

  1. Mix the flour with the sourdough and water in a bowl using a wooden spoon, then cover with a kitchen towel and leave to rest for 24 hours.
  2. After 24 hours, add the salt and knead the dough by hand for about 15 minutes with a little extra wholemeal rye flour until it becomes nice and smooth.
  3. Halve the dough and roll out one half to a thickness of about 3-5 mm.
  4. Place on a greased baking tray and prick the bread dough several times with a fork.
  5. For the topping, gradually stir in 500 grams of low-fat quark, 3 egg yolks and the sweet cream with a spoon and mix well.
  6. Spread the quark cream evenly over the dough and dot with a few flakes of butter.
  7. Bake in a preheated oven at 180°C on the middle shelf for 40-45 minutes until golden brown.
  8. Remove from the oven and sprinkle with sugar.
  9. For the sugar, I prefer to add raw cane sugar with a pinch of cinnamon.

Tip: The second half of the dough can still be made into a small loaf of bread or into rolls and baked at 250°C for 45 or 20-30 minutes.