Ingredients for 12 to 16 pieces

85 g wheat flour
40 g oat flakes
1/2 pkg. baking powder
1 pinch salt
3 tsp. oil
60 g curd, lean
1 egg
30 g icing sugar


Curd mixture:
65 g butter
95 g icing sugar
1 pkg vanilla sugar
2 eggs
3 tbsp. vanilla pudding powder
3 tbsp. lemon juice
265 g curd, lean


250 g sour cream
1 egg
1 tbsp vanilla custard powder
20 g rolled oats
400 g currant
Oil for the baking tray
Icing sugar



For the dough, knead all ingredients and roll out on a prepared baking sheet. For the curd mixture, cream butter with icing sugar and vanilla sugar, slowly beat in eggs. Add the vanilla pudding powder, lemon juice and curd and mix well. Spread the curd mixture on the prepared dough and bake in the preheated oven at 200 °C for about 30 minutes.
For the topping mix sour cream with egg, vanilla pudding powder and oat flakes well, then add the currant and mix well. Spread the mixture on the pre-baked cake and bake for about 15 minutes until done.
Serve the cake sprinkled with icing sugar.

The team of the Alpengasthof Pichler wishes good luck!


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