Apricot quark crumble from tin

Name: Apricot quark crumble from tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 200 ml Milk; 375 g Butter; 650 g Flour; 1 cube (42 g) Yeast; 1 TEASPOON + 475 g sugar; 2 can(s) (850 ml each) Apricots; 7-10 Tbsp Salt; 1 package Vanillin sugar; 8 Eggs (size M); 100 g chopped almonds; 1 untreated lemon; 1 kg Low-fat curd; 500 g Schmand; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

200 ml Milk
375 g Butter
650 g Flour
1 cube (42 g) Yeast
1 TEASPOON + 475 g sugar
2 can(s) (850 ml each) Apricots
7-10 Tbsp Salt
1 package Vanillin sugar
8 Eggs (size M)
100 g chopped almonds
1 untreated lemon
1 kg Low-fat curd
500 g Schmand
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm the milk lukewarm. Melt 75 g butter at low heat and let it cool down lukewarm. Put 450 g flour in a bowl and make a depression in the middle. Crumble yeast into it and sprinkle with 1 teaspoon sugar. Add 100 ml milk, mix with sugar and yeast and stir with some flour from the rim to a thick paste. Cover and let it rest for about 15 minutes in a warm place.
2
Drain the apricots well in a sieve. Add salt, 100 g sugar, vanillin sugar, 1 egg, 100 ml milk and melted butter to the pre-dough and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Knead 200 g flour, chopped almonds, 200 g softened butter and 125 g sugar with the dough hooks of the hand mixer to form crumbles. If necessary, shape with floured hands. Put the crumbles in a cool place. Wash the lemon and grate dry. Grate the peel thinly and squeeze the lemon. Cream 100 g butter and 250 g sugar with the whisk of the hand mixer. Gradually stir in curd, sour cream, pudding powder, lemon juice and zest. Stir in 7 eggs individually. Knead the yeast dough again with your hands on a lightly floured work surface.
3
Wash the lemon and grate dry. Grate the peel thinly and squeeze the lemon. Cream 100 g butter and 250 g sugar with the whisk of the hand mixer. Gradually stir in curd, sour cream, pudding powder, lemon juice and zest. Stir in 7 eggs individually. Knead the yeast dough again with your hands on a lightly floured work surface. Roll out the dough rectangularly (approx. 34 x 43 cm). Line a greased oven pan (32 x 39 cm) with the dough, pressing firmly at the edges and letting it rise covered for about 30 minutes. Add the curd mixture and smooth it down. Spread the apricots first, then the crumbles on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the cake and let it cool down on a cake rack
4
Roll out the dough rectangularly (approx. 34 x 43 cm). Line a greased oven pan (32 x 39 cm) with the dough, pressing firmly at the edges and letting it rise covered for about 30 minutes. Add the curd mixture and smooth it down. Spread the apricots first, then the crumbles on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the cake and let it cool down on a cake rack
5
Waiting time approx. 1 hour