Peach Cake with Crumble

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 3 tbsp sugar
• 125 g butter
• 125 g wheat flour
• 75 g ground almonds
• 100 g sugar
• 1 pinch salt
• 1 packet vanilla sugar
• 40 g soft butter
• 80 g sugar
• 200 g Low-fat quark
• 125 g whipping cream
• 2 tsp grated lemon zest
• 0.5 packet vanilla pudding powder (for cooking)
• 300 g peaches
• 75 g raspberries
• 25 g chopped almonds
• 1 tbsp butter
• 3 tbsp sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   For the dough sift flour onto a work surface, mix with sugar and salt, then create a well in the center. Cut cold butter into small pieces and distribute around the well, add the egg, about 30 ml lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   For the crumble melt butter. In a bowl mix flour, almonds, sugar and salt, pour melted butter over it, stir lightly and let cool. Then work the mixture with two forks crosswise until crumbs form.

3. 3.

   Roll out the dough between two sheets of parchment paper to the size of the pan and line a greased springform pan with it. Cover with parchment and legumes, bake at 200 °C for about 15 minutes pre-bake.

4. 4.

   Parboil peaches, peel, pit and cut into small pieces. Roast chopped almonds in butter until golden yellow. Sprinkle sugar over them and melt while stirring. Add peaches.

5. 5.

   Stir everything together and let simmer on low heat for about 3 minutes, then remove from heat and cool.

6. 6.

   For the topping beat butter and sugar until fluffy. Stir in quark, cream, grated lemon zest and pudding powder, spread evenly over the pre-baked base. Arrange peaches and raspberries on top of the cream. Sprinkle crumble over it and bake in a preheated oven at 200 °C for about 40-45 minutes. Cool on a wire rack inside the pan. Release from the pan before serving.