Rose crumble cake

Ingredients

Directions

1. 1

   Knead 300 g flour, 125 g sugar, 1 pinch of salt, vanilla sugar, 200 g soft butter and egg yolk first with the dough hooks of the hand mixer, then briefly with your hands to form crumbles

2. 2

   Mix 750 g flour and baking powder in a bowl and make a depression in the middle. Add eggs, 175 g sugar, 2 packets of vanilla sugar and 1 pinch of salt to the hollow and mix with some flour from the edge to a thick paste. Cut 180 g cold butter into cubes and add to the mash together with the quark. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

3. 3

   Halve the dough and roll out one half to a rectangle (approx. 38 x 40 cm) on a lightly floured work surface. Mix mascarpone and 4 sachets of vanilla sugar until smooth. Spread half of the mascarpone evenly on the dough, leaving an approx. 2 cm wide rim on the two short sides. Stir the jam briefly and spread half of it on the mascarpone cream. Roll up the dough from one short side

4. 4

   Cut the roll of dough with a long, sharp knife into 14-15 approx. 2.5 cm wide slices, wiping the knife with a damp cloth in between. Place slices in rows next to each other with the cut surface facing upwards on a greased fat pan (approx. 32 x 39 cm) sprinkled with breadcrumbs. Process the second half of the dough in the same way and place it in the fat pan. Sprinkle with crumbles and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let the rose crumble cake cool down in the fat pan on a cake rack. Dust with icing sugar as desired. Whipped cream tastes good with it