Gooseberry Crumble Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 tablespoon flour
- 1 teaspoon Baking powder
- 125 g suar
- 125 g butter, or mararine
- Fat, for the shape
- 400 g ooseberries, for toppin
For the filling:
- 100 g butter or mararine, soft
- 125 g suar
- 2 egg (s)
- 500 g low-fat quark
- 1 packet custard powder, vanilla
- 4 tablespoon lemon juice, or mixed with orange juice
- 1 tablespoon powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- For the dough, mix 250 g flour, baking powder and sugar. Let the fat melt, pour over the flour and use the dough hook of the hand mixer to quickly work it into sprinkles.
- Grease a springform pan (26 cm). Spread 3/4 of the crumble on the base and press down a little, forming an approx. 2 cm high edge. Cover and chill for approx. 30 minutes.
- In the meantime, wash the gooseberries and remove the stalk and flower roots.
- For the filling, stir together the soft fat and sugar until frothy. Stir in eggs one at a time. Stir in the quark, pudding powder and lemon juice. Spread the quark mixture on the bottom. Spread the fruit on top. Mix the remaining streusel and 1 tablespoon flour and spread around the edge.
- Bake the cake in the preheated oven (electric stove: 200 C / gas stove level 3) for about 50 minutes. Take out and let cool down. Dust with powdered sugar.
- Whipped cream tastes good with it
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