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.