Mascarpone crumble cake

Name: Mascarpone crumble cake
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and sugar; 150 g + 100 g soft butter; 350 g Flour; 100 g + 150 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 500 g Low-fat curd; 250 g Mascarpone; 6 heaped tablespoons (90 g) Common wheat semolina; 175 g Raspberry Jam; 7-10 Tbsp Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and sugar
150 g + 100 g soft butter
350 g Flour
100 g + 150 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
500 g Low-fat curd
250 g Mascarpone
6 heaped tablespoons (90 g) Common wheat semolina
175 g Raspberry Jam
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø; approx. 7.5 cm high) and sprinkle with sugar. Melt 150 g butter at low heat. Mix flour, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Add liquid butter in a thin stream, kneading it in with the dough hooks of the hand mixer. Then briefly work into crumbles with your hands
2
Cream 100 g butter, 150 g sugar, 1 packet vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Stir in curd, mascarpone and semolina briefly
3
Spread half of the crumble as a base in the mould and press it down, pressing up slightly at the edges. Spread the jam on the dough base. Spread the quark mixture on top. Sprinkle the rest of the crumbles on top, rubbing or pulling between your fingers.
4
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Leave to cool well in the mould. Dust the mascarpone cake with icing sugar