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Sweet tooth here you go … My deeply love yummy

Somehow the Styrian Metél is an undeservedly forgotten sweety. It is no longer or hardly available in most restaurants and pastry shops, even though it was a favorit and regularly served when families gathered for lunchy or afternoon tea ‘r coffee in the time of our parents and grandparents. Still bake it, takes an hour to be ready and slips off the plate in seconds. Try it and you’ll love it.

Instructions: Pan size: 20×30 cm … Baking preheated oven temp.180 degree … Approx. 50 minutes
For the pasta Ingredient: 450 g cottage cheese, 8 tablespoons of flour, 1 egg, 2 tablespoons sour cream, salt, grated peel of 1 lemon, 2 tablespoons of powdered sugar.

For the cream Ingredient: 4 eggs, 1 tbsp flour, 1 tbsp grated lemon peel, 4 tbsp sour cream, 80 g of butter, 250 ml of milk, 1 packet of vanilla sugar, 2 tbsp raisins, salt.

Mix the cottage cheese with 8 tablespoons of flour, 1 egg, 2 tablespoons of powdered sugar, 2 tablespoons of sour cream, two pinches of salt and the grated peel of a lemon.
Knead the resulting mass into a loaf shape on a floured board. If it doesn’t stick, let it rest covered 15minutes.

Heat the butter, add the flour, pour hot milk over it, then bring it to a boil while stirring. You can add powdered sugar, vanilla sugar, lemon zest, remaining sour cream, a pinch of salt, as wish raisins and, if it has cooled down, egg yolks as well. On a floured board, roll out the dough to half a centimeter thick, flour it thoroughly, cut 6-8 slices from it, and cut them into half centimeter strips. Cook in salted hot water until it comes to the top of the water, and drain in cold water. Pour our creamy mass into the extra hard beaten egg foam, mix, then add the curd pasta.

End of baking depends until the cream hardens slightly and the top is browned, at the end as prefer sprinkle with powder sugar. Can be served warm and cold.

Riport and snap by Aggie Reiter