Crumble rose cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs. Knead 300 g flour, 125 g sugar, 1 pinch of salt, vanilla sugar, 200 g butter in flakes and 1 egg yolk first with the dough hooks of the hand mixer and then briefly with your hands to form crumbles.

2. 2

   Mix 750 g flour, baking powder, 175 g sugar, 2 packets of vanilla sugar and 1 pinch of salt in a mixing bowl. Add quark, 175 g butter in flakes and 3 eggs. Knead everything first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough.

3. 3

   Cut the dough in half. Roll out one half to a rectangle (approx. 38 x 40 cm) on some flour. Stir mascarpone and 4 sachets of vanilla sugar briefly until the cream is smooth. Carefully spread half of the cream onto the tender dough, leaving about 2 cm of edge on both short sides.

4. 4

   Stir the jam until smooth and spread half of it on the mascarpone cream. Roll up the dough from the short side.

5. 5

   Cut the roll of dough into 14-15 slices (approx. 2.5 cm wide), wiping the knife repeatedly in between. Place the slices with the cut surface facing upwards on the fat pan. Process the remaining half of the dough, mascarpone and jam in the same way and place it on the second half of the fat pan.

6. 6

   Sprinkle the crumbles onto the cake and grind between your fingers. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Let it cool down. Dust with icing sugar.

Nutrition Facts

KCAL
430 kcal

CARBS
49 g

FATS
22 g

PROTEINS
7 g