|Toggenburger Schlorziflade |
Yield: 4 Servings
Dough: 400g flour, 1 teaspoon salt, 50g butter, 1 egg, 250ml milk, 20g yeast, 1 pinch sugar,
Schlorzifilling: 500g dried pears, some cane sugar, a little bit of clover powder and cinamon, 1-2 talbespoon lemon juice, 1 tablespoon Kirsch,
Cream topping: 200ml fresh cream, 200ml curd cheese, 1 egg, a bit of cinamon powder and nutmeg, some sugar, if necessary vanilla sugar
Prearrangement: Schlorzifilling: soak the dried pears for a few hours, then cut them finely in chipper. Mix all the ingredients with the finely chipped pears.
Preparation: Spread Schlorzifilling on the rolled out dough. The dough must be placed in a baking tray which has a rim. Then pour the cream topping over the Schlorzifilling until everything is covered. Bake in oven for about 40 minutes on the lowest forrow until topping is slightly brown.
Let cake cool down and enjoy with a lot of fresh cream.