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🍰 Classic Crumble Cake

815 kcal · 30 min · 4 servings

Ingredients

• butter 350 g
• sugar 300 g
• salt pinch
• eggs 4 pcs.
• wheat flour, type 405 300 g
• cocoa powder 4 tbsp
• baking powder 2 tsp
• organic lemons 1 pcs.
• vanilla sugar 2 tsp
• quark 40% fat in dry matter 500 g
• whipping cream 100 ml
• vanilla pudding powder 37 g

Instructions

1. 1. In a bowl, beat 150 g butter together with 150 g sugar and a pinch of salt until creamy using a hand mixer. Add one egg and mix well. Combine flour, cocoa, and baking powder and knead them in. Take about one third of the dough and store it covered in the refrigerator.
2. 2. Press the remaining dough into a greased springform pan using hands lightly dusted with flour, forming a border of about 3 cm. Chill the dough.
3. 3. Preheat the oven to 180 °C (convection). Wash a lemon thoroughly under hot water, grate the zest, and halve it to squeeze out the juice.
4. 4. For the filling, beat 200 g butter, 150 g sugar, and vanilla sugar in a bowl until creamy. Separate the eggs and stir the egg yolks in. Add lemon juice, zest, quark, and cream. Briefly stir in the vanilla pudding powder.
5. 5. In a separate bowl, beat the egg whites until stiff and gently fold them into the filling. Spread the cream evenly over the chocolate base in the pan. Pinch the remaining dough into small pieces and distribute them over the cream.
6. 6. Bake the pinch cake in the preheated oven for about 55–60 minutes. Let it cool on a cake rack afterwards and serve the Russian pinch cake. Enjoy!

Nutrition per serving

• kcal: 815
• Protein: 14 g · Fett/Fat: 43 g · Carbs: 86 g