Diesen Kuchen backt jede Schweizer Oma im Sommer

I would never have thought that currants would go so well in a creamy sheet cake. This recipe, inspired by a Swiss grandmother, features vanilla pudding, a layer of quark, and fluffy meringue. The batter is light and airy, the currants add a fruity tang, and the result is simply heavenly! I'll show you step by step how I bake this cake, using simple ingredients you probably already have at home. 🌿 The most beautiful kitchen utensils that nature has to offer 💖👉 https://kitchen-by-nature.com/ ━━━━━━━━━━━━━━━━ 🥐 For bakers: https://kitchen-by-nature.com/product... 👩‍🍳 For chefs: https://kitchen-by-nature.com/product... 🍃 Natural cutting board: https://kitchen-by-nature.com/product... 🔪 Kitchen knives: https://kitchen-by-nature.com/product... 🧂 Salt & pepper mills: https://kitchen-by-nature.com/product... 🥄 Utensil set: https://kitchen-by-nature.com/product... 📋 INGREDIENTS: Dough: • 150 ml lukewarm milk (approx. ⅔ cup) • 20 g fresh yeast (approx. 0.7 oz or slightly less than 1 cube of yeast) • 60 g sugar (approx. ¼ cup) • 400 g all-purpose flour (approx. 3 1/3 cups) • 60 g butter (approx. 4 tbsp) • Pinch of salt • 1 egg Vanilla pudding: • 500 ml milk (approx. 2 cups) • 37 g vanilla pudding powder or cornstarch (about ⅓ cup) • 20 g sugar (approx. 1 ½ tbsp) Surface: • 300 g currants (approx. 2 cups) • 2 eggs • 500 g low-fat curd cheese (approx. 2 cups) • 100 g sugar (approx. ½ cup) • Lemon peel (from 1 organic lemon) Top layer: • 3 egg yolks • 50 g sugar (approx. ¼ cup) • 1 tbsp cornstarch • 3 egg whites • Pinch of salt Baking pan: 29 x 33 cm (approximately 11 x 13 inches) Baking: 180 °C (350 °F) 50 minutes With love, Your Anna 🤗