Raspberry Crumb Cake

Ingredients

• 100 g marzipan base
• 250 g flour
• 0.5 cube yeast (≈21 g)
• 50 g sugar
• 125 ml lukewarm milk
• 0.5 vanilla pod (aroma)
• 0.5 untreated lemon (juice and zest)
• 50 g melted butter
• 600 g red raspberries
• 250 g quark
• 1 tbsp Cornstarch
• 2 Eggs
• 1 untreated lemon (juice and zest)
• 150 g Sour cream
• 200 g Flour
• 75 g sugar
• 200 g butter
• 150 g raspberries

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Sift the flour into a bowl, make a well in the center, crumble the yeast into it. Add the sugar, pour lukewarm milk into the well and stir with a fork until the yeast dissolves. Add vanilla aroma, lemon juice and zest, and melted butter; knead with the dough hook of a stand mixer until the dough lifts from the bowl edges.

3. 3.

   Cover with a cloth and let rise in a warm place for about 1 hour until doubled in size.

4. 4.

   Wash, rinse, and strip the raspberries of stems. Mix quark with cornstarch, eggs, lemon zest and juice, and crème fraîche. Knead the dough on a floured surface, incorporating the marzipan base. Roll out to 0.5 cm thickness with a rolling pin and place on parchment-lined baking sheet, lifting up a rim.

5. 5.

   Spread the quark mixture over the base, scatter raspberries on top, gently press them down. Combine crumb ingredients and rub over the cake by hand.

6. 6.

   Bake in the preheated oven for 40–45 minutes until golden yellow. Remove, let cool briefly, cut into pieces, and serve garnished with fresh raspberries.