Summary

Ingredients

For the shortcrust pastry:

• 350 g flour
• 1 teaspoon Baking powder
• 2 egg (s)
• 150 g butter
• 125 g suar
• possibly milk if required

For the sprinkles:

• 200 g flour
• 150 g suar (mixed with cinnamon to taste)
• 125 g butter, cold

For the filling:

• 500 ml milk
• 2 packs custard powder (vanilla)
• 150 ml water
• 4 tablespoon sugar
• 1 egg yolk
• 500 g quark or cream cheese
• 150 grams sugar
• 2 packs vanilla sugar
• 1 egg white

For covering:

• 1 kg berries or fruit your choice
• Grease for the tin

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Instructions

1. Make shortcrust pastry from the ingredients listed and refrigerate. Make the streusel, also chill. Prepare the fruit (wash, cut if necessary, sugar if necessary). Preheat the oven to 200 ° C.
2. Heat the milk, mix the pudding powder with water, sugar and egg yolk. Bring to the boil with the milk, then cool.
3. Mix the quark or cream cheese, sugar and vanilla sugar together well and mix into the pudding, tablespoon at a time. Beat the egg whites until stiff and fold carefully into the cream.
4. Roll out the shortcrust pastry on a greased tray. Spread the quark mixture on the dough. Spread the fruit evenly over it and finally spread the crumble on top.
5. Bake in a preheated oven for about 45-50 minutes (until the crumble is nice and golden brown).
6. Let cool down well before cutting.
7. I like the cake to be sweet and sour best (rhubarb or currants taste very good on it).