Crumb Cake with Cherry Quark

Ingredients

• 80 g sugar
• 150 g butter
• 300 g flour
• 1 egg
• 4 eggs
• 1 Egg white
• 750 g low-fat quark
• 180 g sugar
• 1 untreated lemon (zest)
• 4 tbsp Lemon juice
• 80 g Butter
• 1 packet vanilla pudding powder
• 1 tsp Baking powder
• 75 g Semolina
• 450 g pitted cherries
• fat for the tray
• 50 g butter
• 50 g sugar
• 100 g flour

Instructions

1. 1.

   For the shortcrust dough quickly knead the ingredients into a smooth dough, wrap in foil and chill in the refrigerator for 30 min. Preheat oven to 175 °C. Roll out the dough onto a greased baking sheet. Blind bake for 15 min. Increase oven temperature to 200 °C.

2. 2.

   Prepare the crumbs from the listed ingredients, rubbing the dough repeatedly between two hands until it reaches crumbly consistency. Cover and chill in the refrigerator.

3. 3.

   Separate eggs; whisk quark, sugar, egg yolks, lemon zest and juice. Melt butter, cool slightly and fold in. Mix pudding powder, baking powder and semolina into the quark mixture. Beat egg whites to stiff peaks and gently fold in cherries and then the whipped whites. Spread onto the shortcrust base, top with crumbs and bake at 200 °C for about 30–35 min. Cool and cut into pieces.