Quark Crumble Cake

Summary

Ingredients

For the yeast dough:

• 21 g yeast, fresh
• 125 ml milk, lukewarm
• 250 g wheat flour, (type 405)
• 75 grams sugar
• 1 pinch (s) salt
• 50 g butter, soft

For the filling:

• 100 g butter, soft
• 100 g suar
• 500 g low-fat quark
• 1 pck. Custard powder, (vanilla)
• 4 egg (s), (L)

For the sprinkles:

• 300 g wheat flour, (type 405)
• 150 grams sugar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ cinnamon
• 200 g butter, soft

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Instructions

1. Yeast dough:
2. Put the flour in a bowl and make a well in the middle. Crumble the yeast into the recess and dissolve it in a little lukewarm milk. Add a little sugar and a little flour from the edge to the yeast and cover and let rise in a warm place for 15 minutes. Add the rest of the milk and sugar. Put the softened butter on the edge of the flour and add salt. Mix everything with the dough hook and then knead well by hand to form a smooth, supple dough. Cover and let the dough rise in a warm place for 20 minutes.
3. Quark filling:
4. Beat the softened butter and sugar until frothy. Then stir in the quark, pudding powder and eggs.
5. Streusel:
6. Beat the softened butter and sugar until frothy. Then knead in the flour. I then knead slightly larger crumbles by hand, but that`s a matter of taste.
7. Completion:
8. Roll out the yeast dough on the well-greased baking sheet and press it into the corners. Spread the quark filling evenly on top and finally spread the crumble over the top. Cover and let the cake rise in a warm place for another 30 minutes. Bake in the preheated oven for about 35 minutes on the middle rack at 180 ° C (top and bottom heat).