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🍰 Cherry Quark Crumble Cake

531 kcal · 30 min · 4 servings

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 (zested peel)
• 4 tbsp lemon juice
• 80 g butter
• 1 packet vanilla pudding powder
• 1 tsp baking powder
• 75 g soft wheat semolina
• 450 g pitted cherries
• 50 g butter
• 50 g sugar
• 100 g flour

Instructions

1. 1. Knead the ingredients for the shortcrust pastry into a smooth dough.
2. 2. Wrap the dough in cling film.
3. 3. Let the dough rest in the fridge for 30 minutes.
4. 4. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
5. 5. Line a baking tray with baking paper.
6. 6. Roll out the dough on the tray.
7. 7. Blind bake the pastry base for about 15 minutes.
8. 8. Remove the tray and set it aside.
9. 9. Turn the oven up to 200 degrees (convection 180 degrees or gas level 3).
10. 10. Process the butter, sugar, and flour into crumbs.
11. 11. Rub the mixture between your hands repeatedly until it reaches a crumbly consistency.
12. 12. Cover the crumbs.
13. 13. Place the crumbs in the fridge to keep them cold.
14. 14. Separate the eggs.
15. 15. Whisk together the quark, sugar, egg yolks, lemon zest, and lemon juice.
16. 16. Melt the butter.
17. 17. Let the butter cool slightly.
18. 18. Stir the butter into the quark mixture.
19. 19. Mix the pudding powder, baking powder, and semolina.
20. 20. Fold the flour mixture into the quark mixture.
21. 21. Beat the egg whites until stiff.
22. 22. Gently fold the egg whites in along with the cherries.
23. 23. Spread the filling over the pre-baked pastry base.
24. 24. Sprinkle the cold crumbs over the cake.
25. 25. Bake the cake in the oven at 200 degrees for about 30 to 35 minutes.
26. 26. Let the cake cool down.
27. 27. Cut the cake into pieces.

Nutrition per serving

• kcal: 531
• Protein: 17 g · Fett/Fat: 23 g · Carbs: 66 g