Summary

Ingredients

• 250 g flour
• 150 g butter
• 70 g powdered suar
• 1 pinch (s) salt
• 1 egg (s)
• 1 teaspoon Baking powder
• some lemon peel
• 1 can peach (s), approx. 800 g (cut into wedges)

For covering:

• 300 ml milk
• 1 point pudding powder, vanilla
• 1 packet vanilla sugar
• 80 g suar
• 250 g quark, (curd cheese)
• some lemon peel

For the sprinkles:

• 100 grams flour
• 70 g butter
• 50 grams sugar
• 1 teaspoon cocoa powder

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Instructions

1. Knead a shortcrust pastry from flour + baking powder, butter, sugar, egg, salt and lemon, press it into a prepared 28-inch springform pan, pull up an approx. 3 cm high rim and then refrigerate.
2. Prepare a pudding from milk and pudding powder and mix well with curd cheese, lemon and sugar and then spread on the shortcrust pastry - place the peaches cut into wedges close together and finally top with the crumble - bake in a preheated oven at 160 ° convection for approx. 35 min.
3. Streusel:
4. knead all ingredients well