Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 75 g almond (s), round
• Sugar, as needed
• 1 pinch (s) salt
• 200 g butter

For covering:

• 1.2 kg plum (s) (pure claws)

For covering:

• 4 egg (s), separated
• 100 g suar
• 500 g quark
• 1 lemon (s), zest and juice it
• 3 tablespoon flour, lightly heaped
• 200 ml cream

For the sprinkles:

• 250 g flour
• 125 g almond (s), round
• 200 g suar
• 1 pinch (s) salt
• 250 g butter

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Instructions

1. Prepare and roll out the shortcrust pastry. Line a greased deep tray with it.
2. Place in the refrigerator for at least 30 minutes.
3. Wash the pure claws, stone them and set aside.
4. Then for the crumble mix the flour, almonds, sugar and salt in a bowl.
5. Add the butter (not too soft) in flakes and process everything with the hand mixer first into fine crumbs on the highest level, then on the lowest level into coarse crumbs.
6. Grandma liked to do it with a wooden spoon and then with her fingers - it`s definitely worth a try!
7. Place the crumble dough in the refrigerator until you are ready to use it so that the crumbles retain their shape and stay crispy.
8. Meanwhile preheat the oven to 180 ° C.
9. Beat the egg yolks and sugar until creamy, stir in the quark, lemon juice and zest and flour.
10. Whip the cream and egg white until stiff and fold in.
11. Now the best (if you have) place a baking frame around the shortcrust pastry.
12. Place the Reineclauden on the dough like scales and brush with the quark mixture.
13. Prepare the crumble dough and spread it on top.
14. Bake at 175 ° C for about 40-45 minutes.