Crumb Cake with Quark Filling for All Types Of Fruit
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 100 g butter or mararine
- 100 g suar
- 1 egg (s)
- 500 g apples, alternatively rapes, cherries or other fruit
- 150 grams sugar
- 3 egg (s)
- 1 packet vanilla sugar
- 500 g quark (low-fat quark)
- 1 lemon (s)
- 2 tablespoon semolina
- liters ⅛ water
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, baking powder, salt, butter or margarine (cut into flakes), sugar and 1 beaten egg in a bowl with the dough hook of a mixer until the dough is really crumbly.
- For the quark filling, beat 3 eggs, 75 g sugar and vanilla sugar until frothy. Add the low-fat quark and the grated zest of one lemon. Mix with a mixer and add the semolina.
- You can use all fresh types of fruit (apples, grapes, cherries, currants, gooseberries, peaches, tangerines, plums, etc.) in pieces, and in winter you can also mix pickled fruit from the glass and various types of fruit. Bring the sour fruits to the boil briefly with the remaining 75 g sugar and 1/8 liter water.
- Grease a springform pan and spread 2/3 of the dough (pull up a little at the edge). Pour the quark filling and add the fruit to the quark mixture. Scatter the remaining crumbly dough over the filling.
- Bake in the preheated oven at 200 ° C on the lower rack for approx. 50 - 60 minutes.
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