Classic Scheiterhaufen with Apples and Quark
(0)
60 min
Gurkerl Küche
Ein klassischer österreichischer Scheiterhaufen mit saftigen Äpfeln, feinem Topfen und einer luftigen Schneehaube. Dieses traditionelle Dessert ist die perfekte Resteverwertung für Brioche oder Weißbrot und schmeckt der ganzen Familie.
Preparation method
In a bowl, beat the quark until smooth with 30 g soft butter and one egg yolk. Mix in the vanilla sugar and the well-drained raisins.
Preheat the oven to 160 °C top/bottom heat. Generously grease a baking dish (approx. 30x24 cm) with butter. Cut the brioche braid or white bread into slices about 1 cm thick. Separate 3 eggs into yolks and whites. Melt 90 g butter in a small saucepan.
In a large bowl, whisk the milk well with the 3 egg yolks, 60 g sugar, and the melted butter. Briefly dip the bread slices one by one into the milk mixture until they are slightly soaked.
40 min
Under an hour
