Custard filled tray cake

MIN. Baking Time

Temperature (in °C)

ingredients (basic recipe Hefe Quarkteig:
1,000 kg Westfalia Hefe Quarkteig
0,050 kg yeast
0,150 kg whole egg
0,280 kg water

ingredients for one baking sheet 60 x 40cm:
1,250 kg Hefe Quarkteig, ready dough
0,150 kg Westfalia Extra Supercreme CL, whipped
0,250 kg almonds, planed 
0,150 kg sugar

Method tray cake:

For the basic dough, knead the ingredients in a kneading machine 2 minutes by slow and 6 minutes by fast.

After a short resting time, roll 1250 g of the ready dough on a greased baking sheet 60 x 40 cm, roll the dough with a rolling docker and put it in the proofer.

Spread the whipped Supercreme by using a piping bag on the semi proofed yeast dough, finally spread the planed almonds and the sugar.

Let the cake proof again for another 15 minutes before baking.

Baking temperature: approx. 210 – 220 °C
Baking time: approx. 15 minutes

Download recipe here