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.
For the bread dough:
750 grams of wholemeal rye flour
250 grams of wholemeal spelled flour
100 grams of rye sourdough
750 millilitres of water
1 tablespoon of salt (added after the 24 hrs.)
Some extra whole rye flour for kneading
For the topping:
500 grams of low-fat quark
3 yolks
250 grams of sweet cream
knobs of butter
sugar to taste
1. Mix the flour with the sourdough and the water in a bowl with a wooden spoon and leave to rest for 24 hours, covered with a kitchen towel.
2. After 24 hours, add the salt and knead the dough by hand with a little extra wholemeal flour for about 15 minutes until it becomes nice and smooth.
3. Halve the dough and roll it out about 3-5 mm thick.
4. Place on a greased baking tray and prick the bread dough several times with a fork.
5. For the topping, gradually work in 500 grams of low-fat quark, 3 egg yolks and the sweet cream in a bowl with a spoon and mix well.
6. Spread the quark cream evenly over the dough and evenly add a few knobs of butter on top.
7. Bake in the preheated oven at 180°C on the middle rail for 40-45 minutes until golden.
8. Remove from the oven and sprinkle with sugar.
Tip: I prefer to use raw cane sugar with a pinch of cinnamon.
Note: 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.
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