Summary

Ingredients

For the dough:

• 125 g butter
• 125 g suar
• 1 packet vanilla sugar
• 200 g flour
• 1 pinch (s) salt

For covering:

• 3 egg (s)
• 75 grams sugar
• 500 g quark
• 200 g sour cream
• 100 ml milk
• 100 ml egg liqueur
• 1 packet vanilla pudding powder or cream pudding powder
• 300 g raspberries, frozen or fresh

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Instructions

1. Grease a tray, cover with baking paper and place a baking frame measuring 24 x 24 cm on top
2. For the dough, sieve the flour into a bowl, add sugar and salt and mix. Pour the flaky butter over it and mix in briefly with a spoon.
3. Then process into fine crumbs with the hand mixer at the highest level.
4. Now remove 1/3 of it and press it onto the baking paper so that a very thin base is created.
5. Continue to “stir” the remaining crumbs with the hand mixer on the lowest setting, so that the desired size of crumble is created. Chill the streusel.
6. Preheat the oven to 180 ° C top / bottom heat.
7. For the quark mixture, beat the eggs with the sugar until creamy. Gradually stir in the quark, sour cream, pudding powder, eggnog and milk.
8. Pour the quark mixture on the bottom and distribute the raspberries evenly on top. In the case of cherries, distribute these on the pre-baked cake.
9. Bake in the preheated oven for about 30 minutes until the surface is firm.
10. Then sprinkle the crumble on top and bake the cake at the same temperature for about 20 minutes until golden brown.
11. Instead of raspberries, cherries, apricots or blueberries are sure to taste good.
12. Instead of the baking frame, you can alternatively use a springform pan (approx. 26 cm).
13. The egg liqueur taste is rather subtle, if you want it stronger, take another 100 ml egg liqueur instead of the milk.