Currant crumble cake

Name: Currant crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g red currants; 275 g Butter or margarine; 400 g Flour; 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Grease; 25 g Butter or margarine; 2 Eggs (size M); 75 g Sugar; 250 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon; 25 g Semolina; 7-10 Tbsp Powdered sugar and sugar crystals

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g red currants
275 g Butter or margarine
400 g Flour
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp Grease
25 g Butter or margarine
2 Eggs (size M)
75 g Sugar
250 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon
25 g Semolina
7-10 Tbsp Powdered sugar and sugar crystals

Directions

1
Wash the currants and pluck them from the panicles. Melt the fat for the dough. Fill 375 g flour, sugar and vanillin sugar into a bowl. Pour in the fat, using the dough hooks to make crumbles. Add 1 tablespoon of flour and shake in the bowl.
2
Fill half of the dough crumbles into a greased springform pan (26 cm Ø) and press down firmly. Melt the fat for the filling. Separate the eggs. Beat the egg white until stiff, add 25 g sugar. Mix egg yolk, quark, remaining sugar, lemon peel and semolina. Stir in fat, fold in beaten egg white. Spread the quark mixture on the crumble base. Spread half of the prepared currants on top. Mix the remaining crumbles, flour and currants and sprinkle on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-55 minutes.
3
Spread the quark mixture on the crumble base. Spread half of the prepared currants on top. Mix the remaining crumbles, flour and currants and sprinkle on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-55 minutes. Let cool off well. Serve sprinkled with hail and icing sugar. Results in about 16 pieces