Crumble Raspberry Cake

Summary

Prep Time	35 mins
Cook Time	40 mins
Total Time	1 hr 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sprinkles:

For the filling:

For the dough:

Also:

1 kg raspberries
some sugar to tax
Fat, and flour for the mold

Instructions

Streusel:
Knead 300 g of flour, 150 g of sugar, 1 packet of vanilla sugar, the egg yolk, a pinch of salt and 175 g of cold butter (in flakes) into crumble and chill.
Filling:
Mix 125 g soft butter, 150 g sugar and 1 packet of vanilla sugar until creamy. Then gradually add 4 eggs, stirring constantly. Finally stir in the quark, cream and pudding powder. To avoid lumps, the powder can first be stirred into the cream with a spoon.
Batter:
Mix 250 g soft butter, 250 g sugar and a pinch of salt until creamy. Stir in 4 eggs one after the other. Mix 400 g flour with the baking powder and stir in.
Grease the baking sheet and dust it with flour, spread the batter on it and cover with the raspberries. Then smooth the curd mixture on top and spread the crumble over it. The cake is baked on the middle rack at 200 ° C (or 175 ° fan oven) for 40 minutes. Sprinkle some sugar on the hot cake so that it caramelizes.
Tip:
Of course, you can also use other fruits depending on your taste.

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