Apricot Berry Quark Crumble Cake

Name: Apricot Berry Quark Crumble Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Flour; 375 g Sugar; 2 packages Vanillin sugar; 400 g Butter or margarine; 7-10 Tbsp Grease; 2 Eggs (size M); 500 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 750 g Apricots; 300 g Blueberries

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Flour
375 g Sugar
2 packages Vanillin sugar
400 g Butter or margarine
7-10 Tbsp Grease
2 Eggs (size M)
500 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Lemon juice
1 package Pudding powder "Vanilla Flavor"
750 g Apricots
300 g Blueberries

Directions

1
Mix the flour (up to 3 tablespoons), 250 g sugar and 1 packet of vanillin sugar. Melt 250 g fat and pour over it. Use the dough hooks of the hand mixer to make crumbles.
2
Sprinkle the remaining flour over the crumbles and shake everything in the bowl. Press 2/3 of the crumbles firmly onto the bottom of a greased baking tray and pre-bake in a preheated oven (electric range: 200°C/ gas: level 3) for about 10 minutes.
3
Meanwhile, for the cream, stir the remaining fat, sugar and vanillin sugar until foamy. Add the eggs one after the other and stir the mixture until creamy. Stir in quark, lemon peel and juice and pudding powder. Carve the apricots crosswise, blanch briefly in boiling water, quench cold.
4
Skin off. Halve and stone the apricots. Sort blueberries, wash and drain. Spread curd cream on the pre-baked base. Place the fruit alternately diagonally in strips on top.
5
Sprinkle the rest of the crumble on the fruit. Bake the cake for another 30-35 minutes. Let it cool down and serve with whipped cream. Makes about 25 pieces.