Currant crumble cake

Name: Currant crumble cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 500 g red currants; 7-10 Tbsp Grease; 275 g + 25 g butter/margarine; 375 g + 2 tablespoons + 2 strands of flour; 225 g (25 g) + 50 g + 2 tablespoons sugar; 1 package Vanillin sugar; 2 eggs , 250 g low-fat curd cheese (Gr. M); 2 (25 g) go. tablespoon semolina; 7-10 Tbsp grated rind of; 1 untreated lemon; 7-10 Tbsp hail sugar, mint; 7-10 Tbsp and sugared currant--; 7-10 Tbsp panicles

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

500 g red currants
7-10 Tbsp Grease
275 g + 25 g butter/margarine
375 g + 2 tablespoons + 2 strands of flour
225 g (25 g) + 50 g + 2 tablespoons sugar
1 package Vanillin sugar
2 eggs , 250 g low-fat curd cheese (Gr. M)
2 (25 g) go. tablespoon semolina
7-10 Tbsp grated rind of
1 untreated lemon
7-10 Tbsp hail sugar, mint
7-10 Tbsp and sugared currant--
7-10 Tbsp panicles

Directions

1
Wash the berries, shake dry and remove from the stalks. Grease a springform pan (26 cm Ø). Melt 275 g fat, cool down. Mix 375 g flour, 225 g sugar and vanillin sugar. Pour in the fat and mix everything into crumbles with the dough hooks of the hand mixer. Add 2 tablespoons of flour, shake in the bowl. Lightly press half of it onto the bottom of the mould
2
Melt 25 g fat, cool. Separate eggs. Mix egg yolk and 50 g sugar until creamy. Stir in quark, semolina, lemon peel and liquid fat. Beat the egg whites until stiff, while pouring in 2 tbsp. sugar. Fold into the quark mixture. Spread into the mould. Spread half the berries on top. Mix the rest of the crumbles, 2 tablespoons of flour and the rest of the berries. Spread on the berries
3
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour (cover after approx. 45 minutes if necessary). Cool down. Decorate with sugar crystals, mint and currants