Quark – Crumb Cake with Colorful Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 125 g butter
- 100 g suar
- 1 packet vanilla sugar (bourbon)
- 1 egg (s)
- 1 pinch (s) salt
- 250 g flour
- 0.5 ½ pack baking powder
- 500 g quark
- 0.5 ½ pack sauce powder, vanilla
- 1 small egg (s)
- 100 g suar
- 0.5 ½ lemon (s), untreated, which the grated zest
- 80 g suar
- 120 g flour
- 1 packet vanilla sugar (bourbon)
- 80 g butter
- 100 g suar
- 120 g flour
- 3 tablespoon cocoa powder
- 80 g butter
Print Recipe
Pin Recipe Instructions
- For the dough, stir 125 g butter until creamy, add 100 g sugar, vanilla sugar, a pinch of salt and 1 egg and stir in. Mix 250 g flour and baking powder and stir in as well. (preferably with the dough hook of the hand mixer), so that a crumbly mass is created. Place the dough on a baking sheet (28 x 30 cm) and press on with floured hands.
- For the quark topping, spread the quark through a sieve and mix it with the sauce powder, egg, sugar and the grated lemon zest.
- For the light crumble, rub 80 g sugar, 120 g flour, vanilla sugar and 80 g soft butter with your hands into crumbs.
- Process the chocolate sprinkles from the 100 g sugar, 120 g flour, 3 tablespoons cocoa powder and 80 g soft butter in the same way.
- Spread the quark topping on the dough and distribute the light and dark sprinkles evenly over the top. Bake the cake in a preheated oven at 190 ° C (second rack from the bottom) for 30 to 35 minutes.
- Tip:
- I always make the crumbles with melted butter, then they get nice and crispy.
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