Mascarpone Cake with Crumb Topping

Ingredients

• 150 g sugar
• 1 tsp grated lemon zest
• a pinch of salt
• 3 eggs
• 200 g cold butter
• 500 g flour
• 1 packet baking powder
• 100 ml whipping cream (as needed)
• 300 g flour
• 150 g chopped almonds
• 250 g butter
• 250 g sugar
• 500 g mascarpone
• 250 g quark (low-fat)
• 200 g fig jam
• 2 tbsp liquid honey

Instructions

1. 1.

   Add sugar, grated lemon zest, salt, eggs, and butter to a bowl and beat until fluffy. Mix the flour with the baking powder and alternately fold in the cream until a smooth batter forms. Spread evenly onto a greased baking sheet.

2. 2.

   For the crumb topping, combine flour, almonds, butter, and sugar; use your hands to form crumbs. Distribute over the batter. Bake in a preheated oven at 180°C for about 35‑45 minutes (check with a skewer). Remove and let cool.

3. 3.

   Stir mascarpone with quark and fold in fig jam. Cut the cake horizontally, spread the mascarpone cream on one half, then replace the top layer. Drizzle honey over the finished cake before slicing into pieces.