Cappuccino Crumble Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g butter, liquid
- 500g flour
- 250 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 teaspoons baking soda
- 25 g butter, liquid
- 500 g quark (low-fat quark)
- 6 egg yolks
- 150 grams sugar
- 1 packet vanilla sugar
- 6 teaspoon coffee powder, (instant)
- 3 tablespoon amaretto
- 1 tablespoon cornstarch
- 6 egg whites
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour, sugar, vanilla sugar, salt and baking powder together. Add the butter and knead the ingredients to make crumbles. Put about two thirds of the mixture in a dripping pan and roll out into a smooth dough (you can also smooth it out with a large spoon and press it down).
- For the topping, stir together the butter, quark, egg yolk, sugar, vanilla sugar, espresso powder, amaretto and cornstarch. Fold in the whipped egg whites.
- Spread the quark mixture on the dough base. Scatter the remaining third of the crumble on the curd mixture. Bake the cake until golden. Intensive baking setting: around 30 minutes at 170 degrees. Hot air: about 30-40 minutes at 150-170 degrees. Top / bottom heat: about 30-40 minutes at 160-180 degrees
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