Blackberry Curd Cake with Sesame Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter or mararine
- 150 grams sugar
- 1 packet vanilla sugar
- 4 egg (s)
- 200 g flour
- 0.5 ½ point baking powder
- 3 tablespoon sour cream
- 250 g quark, 40%
- 100 g suar
- 2 egg (s), separated
- 50 g butter
- 400 g blackberries or cherries, plums, apples
- 100 g suar
- 100 g butter
- 150 grams flour
- 3 tablespoon sesame seeds, toasted
- 1 tablespoon honey
- 1 packet custard powder, vanilla
- 1 packet vanilla sugar
- salt
Print Recipe
Pin Recipe Instructions
- Mix the butter with the eggs, vanilla sugar and sugar until very frothy. Stir in the sour cream. Mix flour with baking powder and stir in as well.
- Spread the dough on a greased baking sheet.
- Mix the quark, sugar, vanilla sugar, egg yolk, custard powder and butter well. Fold in the egg whites and spread on the dough.
- Spread the washed and well drained blackberries on the curd mixture.
- For the crumble, toast the sesame seeds in a coated pan.
- When cooled, mix with sugar, salt and flour, then knead in the butter and honey. Spread the sprinkles over the blackberries.
- Bake at 170 degrees circulating air for about 40 - 45 minutes.
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