Italian crumble cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate 1 egg for the crumbles. Put 100 g butter, egg yolk, 100 g flour, 50 g sugar and 1 pinch of salt in a bowl and knead into crumbles, first with the dough hooks of the hand mixer, then with floured hands. Coarsely crumble the Amarettini and knead in. For the cream, mix mascarpone, quark, 75 g sugar, lemon juice, 2 eggs, 1 egg white and starch until smooth. Drain cherries well in a sieve.

2. 2

   For the base mix 100 g butter and 75 g sugar with the whisk of the hand mixer white creamy. Stir in 2 eggs. Mix 200 g flour and baking powder. Alternately stir in milk and liqueur. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Fold cherries into the cream and pour onto the dough. Spread crumbles on the cream. Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.

3. 3

   Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Fold cherries into the cream and pour onto the dough. Spread crumbles on the cream. Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, carefully loosen the springform ring and refrigerate the cake

4. 4

   Per piece about 1800 kJ, 430 kcal. E 8 g, F 26 g, KH 39 g

Nutrition Facts

KCAL
430 kcal

CARBS
39 g

FATS
26 g

PROTEINS
8 g