Summary

Ingredients

For the dough:

• 250 g flour
• 1 packet yeast, dry yeast
• 50 grams sugar
• 1 lemon (s), the zest it
• 125 ml milk
• 50 g butter, soft
• 0.75 teaspoon ¾ salt

For covering:

• 1 can apricot (s), drained
• Cheese mass:
• 5 egg (s), separated
• 150 grams sugar
• 500 g quark (low-fat quark)
• 1 lemon (s), the juice it
• 25 g cornstarch
• 1 pinch (s) salt

For the sprinkles:

• 250 g flour
• 100 g almond (s), round
• 150 grams sugar
• 1 teaspoon vanilla, ground
• 200 g butter
• Powdered sugar, to taste

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Instructions

1. Mix the flour with the lemon zest, sugar and yeast. Add the milk, butter and salt to the flour mixture and knead with the dough hook to form a smooth dough that no longer sticks to the edge of the bowl.
2. Cover and let rise in a warm place for about 45 minutes.
3. In the meantime, grease a tart pan approx. 30 cm in diameter.
4. Alternatively, a smaller springform pan can be used (baking times a little longer, see below)
5. Mix the flour with the almonds, sugar and vanilla. Put the butter in pieces on top and mix briefly with a spoon. Then use the hand mixer to first process into fine crumbs at the highest level and then use the lowest level to make crumbles of any size. The longer, the bigger they get. Refrigerate.
6. Pour the yeast dough into the prepared form and line the base and edge evenly with it. Cover and let rise for another 15 minutes.
7. In the meantime, whip the egg yolks with 100 g sugar until creamy. Carefully stir in the quark, starch and lemon juice.
8. Beat the egg whites with a pinch of salt until stiff, pour in the remaining sugar and keep beating until the snow is firm. Then fold under the curd mixture.
9. Preheat the oven to 200 ° C.
10. Place the apricots on the dough and spread the curd mixture on top.
11. First bake for about 20 minutes (springform tin about 30 minutes).
12. Then distribute the crumble evenly over it. .
13. Bake for another 20-30 minutes.
14. Dust with icing sugar if you like.