Red Currant Crumble Cake from Sarah
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 100 g hazelnuts, round
- 1 teaspoon Baking powder
- 250 grams sugar
- 5 tablespoon liqueur, (e.g. crème de cassis)
- 150 g butter
- 3 egg (s)
- 750 g low-fat quark
- 1 pck. Vanilla flavored custard powder (for 500 ml milk, for cooking)
- 300 g currants, red
- Currants, (panicles) to decorate
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Mix the flour (except for 2 tablespoons), hazelnuts, baking powder and 125 g sugar. Add 2 tablespoons of liqueur and butter in flakes. Process everything into sprinkles with the dough hook of the hand mixer.
- Scatter the rest of the flour on top and shake everything well. Line the bottom of a springform pan (26 cm diameter) with baking paper, fill in half of the crumble, press down a little. Chill the crumble and crumble base for approx. 30 minutes.
- Separate eggs. Mix 125 g sugar and egg yolks until creamy. Stir in the quark, pudding powder and 3 tablespoons of liqueur. Beat the egg whites with a pinch of salt until stiff, fold into the quark mixture. Read the currants. Put the curd mixture on the bottom and sprinkle with currants.
- Spread the remaining sprinkles on top. Bake in a preheated oven (electric stove: 175 °, fan oven: 150 °, gas level 2) for about 60 minutes. Take out and let cool in the mold. Loosen the edge of the mold. Dust the currant panicles with powdered sugar and place on the cake.
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