Barberry Sheet Cake

Ingredients

• 150 g butter
• 150 g whole cane sugar
• 4 eggs
• 0.5 tsp lemon zest
• 50 ml milk
• 400 g spelt flour
• 1 tsp Baking powder
• 75 g butter
• 75 g whole cane sugar
• 150 g spelt flour
• 500 g barberries
• 4 eggs
• 750 g quark
• 150 g whole cane sugar
• 1 untreated lemon (zest and juice)
• 75 g butter
• 1 packet vanilla pudding powder
• 1 tsp Baking powder
• 75 g fine wheat grits
• 450 g mixed berries

Instructions

1. 1.

   Preheat oven to 180°C (fan 160°C; gas: level 2-3). Cream the butter for the dough. Gradually fold in sugar and eggs. Add lemon zest, then alternately add milk with spelt flour mixed with baking powder, stirring until a smooth, medium‑firm dough forms. Spread the dough thinly on a parchment‑lined baking sheet.

2. 2.

   For the crumble, rub butter, sugar and spelt flour between your hands repeatedly until crumbs form. Cover and chill in the refrigerator.

3. 3.

   Wash and drain the barberries for the filling. Separate the eggs. Mix quark, sugar, yolks, lemon zest and juice. Melt butter, let it cool slightly, then fold into the quark mixture. Combine pudding powder with baking powder and grits, stirring into the quark blend.

4. 4.

   Whip egg whites to stiff peaks and gently fold them with the berries into the quark‑grit mixture. Spread this over the dough base and smooth the surface.

5. 5.

   Sprinkle the crumble on top and bake in the oven for about 50 minutes until golden brown. Remove the cake, let it cool, then cut into pieces.