Summary

Ingredients

• 250 g flour
• 150 grams sugar
• 1 packet vanilla sugar
• 150 g butter

For covering:

• 1 glass gooseberries, (720 ml)
• 250 g quark, 20%
• 50 grams sugar
• 1 egg (s)
• 3 tablespoon whipped cream
• 1 lemon (s), zest, grated and juice, untreated
• 0.5 ½ point pudding powder, vanilla
• Icing sugar and possibly some rum or lemon juice

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Instructions

1. Drain the gooseberries.
2. Mix the flour, sugar and vanilla sugar. Heat the butter, pour in and use the dough hook of the hand mixer to make sprinkles.
3. Mix the quark, egg, sugar, cream with lemon juice and lemon zest until very creamy. Stir in the pudding powder.
4. Grease a springform pan (26 cm) and spread 2/3 of the crumble on the spring base and press down lightly.
5. Spread the quark mixture on it and distribute the gooseberries evenly on top.
6. Scatter the remaining crumble over the top and bake in the preheated oven for 30-40 minutes.
7. Temperature: electric stove 200 °, convection 180 °, gas level 3
8. Let cool down.
9. Take out of the mold and lightly dust with sifted powdered sugar or use the powdered sugar with rum or lemon juice to make a thick icing and coat the crumble with it.
10. Whip the rest of the whipped cream until stiff and serve with it.