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Saxon Pinch Cake
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| Nutritional Values:
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100 g of the cake mix contains on average |
100 g cake contains on average
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a piece of cake
1/12
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| Calorific value (kJ) |
1571 |
1374 |
1644 |
| Calorific value (kcal) |
373 |
327 |
391 |
| Protein (g) |
4,8 |
9,0 |
10,7 |
| Carbohydrates (g) |
84,3 |
37,3 |
44,7 |
| Fat (g) |
1,8 |
15,9 |
19,0 |
| Roughage (g) |
2,2 |
0,9 |
1,1 |
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This package contains:
- 420 g cake mix
- 200 g quark filling
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To be added:
- Dough: 130 g soft butter or margarine, 1egg
- Filling: 100 g melted butter or margarine, 150 g milk, 3 eggs, 500 g full fat quark
- Sufficient for one baking tin Ø 25 cm
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Preparation:
- Place the cake mix, the egg, soft butter or margarine in a bowl and beat with a hand mixer or electric mixer (dough hook) at high speed until the mixture takes on a smooth consistency. Roll out half of the dough and press it into the base of the greased baking tin. Divide the remaining dough into half again. Form one part into a roll and press against the side of the dough base against the side of the baking tin to create a 2 cm edge.
- Pour the quark filling, the eggs, milk, melted butter or margarine and the full fat quark into a bowl and mix using a hand mixer (whisk) at top speed until the mixture become glossy and creamy. Spread the quark mixture evenly onto the dough base. Tear the remaining dough into small pieces and scatter these over the top of the quark layer.
- Place the baking tin onto the lowest shelf in the preheated oven and bake for around 70 minutes.
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Oven temperatures:
- Electric oven approx. 180 °C (preheated)
- Hot air oven approx. 160 °C
- Gas oven gas mark 3-4
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