Apricot Quark Cake with Crumb Topping
Apricot quark cake with crumb topping is a recipe featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 0.5 cube yeast (21 g)
- 2 tbsp sugar
- 120 ml milk (lukewarm)
- 0.5 tsp Salt
- 60 g butter (melted)
- 150 g flour
- 80 g sugar
- 100 g butter
- 700 g fresh apricots
- butter (for the pan)
- flour (for the work surface)
- 3 eggs
- 500 g Low-fat quark
- 75 g sugar
- 0.5 packet vanilla pudding powder (for 500 ml liquid)
- 2 tbsp powdered sugar (for dusting)
Instructions
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1.
Put flour in a bowl, make a well and sprinkle yeast into it. Sprinkle sugar on top and add 40 ml of warm milk. Let rise for about 20 minutes. Then add the remaining dough ingredients and about one third of the milk. Knead with the hand mixer attachments to form a smooth yeasted dough. Gradually fold in the rest of the milk. If the dough is too dry, add more lukewarm milk; if it’s too wet, incorporate a bit more flour. Cover and let rise in a warm place for 1 hour until doubled.
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2.
For the crumb topping mix flour, sugar, and butter into crumbs. Set aside to cool.
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3.
Boil apricots, shock them, peel, halve, and pit them.
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4.
Grease a springform pan. Preheat the oven to 180°C fan.
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5.
Knead the dough again on a floured surface with hands, shape into a ball, roll out about 2–3 cm wider than the pan diameter. Place in the greased pan and lift the edges. Prick the dough several times with a fork.
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6.
Separate eggs; whisk yolks with quark, sugar, and pudding powder. Beat egg whites with a pinch of salt until stiff, fold into the mixture. Spread over the yeasted base, top with apricot halves (curved side up), sprinkle crumbs on top. Bake in the preheated oven for 40–45 minutes until golden brown (test with a skewer). Dust with powdered sugar and serve cut into pieces.
