Easter curd mazanec

Ingredients

80 g SABI butter
250 g SABI soft smooth curd
2 pcs eggs80 g powdered sugar
250 g semi-coarse flour
50 g raisins
1 pack baking powder
50 g mixed candied fruit
2 tbsp rum
2 tbsp almond flakes
1 pack vanilla sugar
 

Procedure

Whip softened SABI butter with SABI curd. Beat eggs in another bowl and set aside 1/3 for later. Add remaining 2/3 eggs to curd-butter mixture. Add sugar, flour with baking powder and knead into a firmer dough. Add washed, soaked, and drained raisins and finely chopped candied fruit. Mix well and form a loaf. Place loaf on a baking tray lined with baking paper and let rest for 15–20 minutes. Then brush loaf with reserved beaten egg, sprinkle almonds, and make a gentle cross cut in the center. Bake in a preheated oven at 180°C for about 50 to 60 minutes. After about 40 minutes, cover with foil to prevent over-browning. After baking, optionally sprinkle with vanilla sugar.