Fruit Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 500g flour
- 1 egg (s)
- 1 sachet vanilla sugar
- 1 sachet baking powder
- 1 pinch (s) salt
- 250 g quark
- 30 g butter
- 75 grams sugar
- 1 lemon (s), untreated, grated zest
- 1 tablespoon pudding powder, vanilla
- 1 kg seasonal fruit (plums, apples, cherries, rhubarb, joannisberries)
Print Recipe
Pin Recipe Instructions
- Mix 250 g butter with 250 g sugar, the vanilla sugar and the egg with a hand mixer until frothy. Sieve the flour on top, add baking powder and a pinch of salt and knead a dough. It is best to help with your hands. Place a generous 2/3 of the dough on a greased baking sheet and distribute with a rolling pin.
- Now mix the quark well with 30 g butter, 75 g sugar, the grated lemon peel and 1 tablespoon pudding powder. Spread this mixture on the dough.
- Wash and clean the fruit and, if necessary, pretreat it. Apples or rhubarb e.g., sauté briefly in a little water, drain and let cool, then they are nice and juicy. Spread the fruit on the quark topping. Now the rest of the dough is crumbled into crumbles and rolled in flour. Remove excess flour and spread the crumble on the fruit. Bake the fruit cake at 180 degrees for 60 minutes.
- Half the amount of ingredients is sufficient for a springform pan.
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