Crumble quark cake

Name: Crumble quark cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (720 ml) Gooseberries (sugared); 250 g Flour; 350 g Sugar; 2 packages Vanillin sugar; 50 g ground almonds (without skin); 25 g chopped almonds; 7-10 Tbsp Salt; 330 g Butter; 4 Eggs (size M); 1 kg Edible quark (20 % fat); 45 g Cornstarch; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (720 ml) Gooseberries (sugared)
250 g Flour
350 g Sugar
2 packages Vanillin sugar
50 g ground almonds (without skin)
25 g chopped almonds
7-10 Tbsp Salt
330 g Butter
4 Eggs (size M)
1 kg Edible quark (20 % fat)
45 g Cornstarch
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Drain gooseberries well in a sieve. Meanwhile, for the crumbles, put flour, 75 g sugar, 1 packet of vanillin sugar, almonds, salt and 180 g butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then work into crumbles with your hands. Put the crumbles in a cool place. For the quark mixture, mix the rest of the fat and sugar, the remaining vanillin sugar and salt with the whisks of the hand mixer until creamy. Stir in the eggs one after the other. Stir in the quark.
2
Sift the starch on top and stir in. Put a little bit more than half of the crumbled dough into a well greased springform pan (28 cm Ø) sprinkled with flour and press it on the bottom with your hands. Pour curd mixture on top. Spread gooseberries on top and add the remaining crumbles. Bake in the preheated oven (electric oven: 200 °C/ gas: level 2) for 65-70 minutes on the lower rack. Remove from the oven, place on a grid, remove from the edge of the springform pan immediately and allow to cool in the pan. Arrange on a plate and serve dusted with icing sugar