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Toggenburger Schlorzifladen Recipe

   
 

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     Toggenburger Schlorzifladen

Category   Desserts - Breads
Sub Category   None
Preptime   2 hours

Ingredients
400g white flour
1 tsp. salt
50g butter
1 egg
2.5 dl milk
20g yeast
1 prize sugar
500g parched pears
little bit cane sugar
 
1 MSP. cloves
little bit cinnamon pouder
1-2. the lemon juice
1. the cherry juice
2 dl cream
2dl creamquark
1 smashed egg
little bit cannomon puder and nutmeg
possible vanilla sugar

Instructions
Schlorzimass- Soak the dried pears several hours, then shrink with grinder or blender. The mass mix with the other ingredients (little bit cane sugar, 1 MSP. cloves, little bit cinnamon pouder, 1-2 EL lemon Juice, 1 EL cherry Juice); eight type that it stays moist!
Dough- 400 g white flour, 1 tsp salt, 50 g butter, 1 egg, 2.5 dl milk, 20 g yeast, 1 pinch of sugar put together and knead into a dough.
creamgush- 2 dl cream, 2dl creamquark, 1 smashed egg, little bit cannomon puder and nutmeg, possible vanilla sugar; put all together and mix it.
preperation- Flatten the dough and lay it on a cake tin. Apply the Schlorzimass regular on the dought. Watering the creamgush about the whole Schlorzimass. Bake it about 40 minutes by 180 degrees in the oven on the undermost reveal. When the gush is light browned you can put the cake out.


Originally Submitted
6/5/2016





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