Summary

Ingredients

For the dough:

• 200 g quark
• 120 ml milk
• 1 egg (s)
• 1 egg yolk
• 1 pinch (s) salt
• 120 ml oil
• 80 g almond (s), round
• 100 g suar
• 1 packet vanilla sugar
• 400 g flour
• 1 packet baking powder

For covering:

• 80 g almond (s), round
• 1 kg fruit, fresh or drained from the can (e.g. cherries, gooseberries)

For the sprinkles:

• 300 grams flour
• 200 g marzipan
• 100 g suar
• cinnamon
• 220 g butter

Also:

• 100 g apricot jam, slihtly warmed

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Instructions

1. For the dough:
2. Drain the curd. To do this, line a sieve with a kitchen towel and place the quark on it; let stand for some time.
3. Stir in milk, egg, egg yolk, salt, oil, almonds, sugar and vanilla sugar. Then sift the flour mixed with baking powder over it and stir in.
4. Spread the dough on a greased baking sheet lined with baking paper. Also form an edge in the process. If the dough is too sticky, add a little more flour if necessary.
5. For the sprinkles:
6. Mix the flour with the crushed marzipan, sugar and cinnamon. Add the butter piece by piece and work the whole thing into crumbles.
7. Completion:
8. Sprinkle the prepared dough with ground almonds and spread the fruit on top. Finally sprinkle the sprinkles over it.
9. Bake at 200 ° C (convection: 160 ° C) for approx. 25 minutes.
10. Then brush with the warmed jam.