Stracciatella crumble cake

Ingredients

Directions

1. 1

   Melt 100 g butter and let it cool down. Mix 150 g flour and 100 g sugar. Add the egg yolks and liquid butter, knead into crumbles with your hands and cover and chill. Mix 175 g butter and 175 g sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix 275 g flour and baking powder and alternately stir in 150 g yoghurt. Pour the dough into a greased springform pan (26 cm Ø), sprinkle with crumbles

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes, cover with foil if necessary and test with sticks. Remove the cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack

3. 3

   Soak the gelatine. Remove the cake from the mould and cut through horizontally halfway along the edge. Spread the bottom cake layer with jam and enclose with the edge of the springform pan or a cake ring. Mix quark, 100 g yoghurt and 125 g sugar. Squeeze the gelatine and dissolve. Stir in 4-5 tbsp. quark cream, then stir into the remaining cream. Whip cream until stiff, fold in, then stir in chocolate. Pour cream onto the base, smooth it down. Divide the upper cake layer into 16 cake pieces, place on top and press down slightly. Chill the cake for about 4 hours. Arrange the cake on a serving dish, dust with cocoa

4. 4

   Waiting time approx. 5 hours