Quark poppy seed cake with peaches and crumbles from the tray

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 80 g sugar
• 1 egg(s), size M
• 1 pinch of salt
• 500 g quark
• 100 ml milk
• 2 eggs, size M
• 1 packet of vanilla pudding powder
• 80 g sugar
• 1 can peach(s)
• 1 pack of poppy seed cake, approx. 250 g
• 50 ml milk
• 120 g sugar
• 150 g butter
• 250 g flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Shortcrust pastry: Mix the butter with the sugar, add the salt and the egg. Then knead in the flour. Place the finished shortcrust pastry in the refrigerator until the filling and crumble are ready. Quark mixture: Mix the quark and eggs together. Then stir in the sugar, milk and custard powder. Cut the drained canned peaches into small pieces and add them to the (fairly runny) quark mixture. Poppy seed filling: Mix the poppy seed mixture with about 50 ml of milk to form a smooth mixture. Crumble: Mix the butter and sugar and then knead in the flour. Tip: Add about 1 teaspoon of cinnamon to make the crumbles really delicious. Roll out the chilled shortcrust pastry on a baking sheet lined with baking paper. Spread the quark mixture on top and then add the poppy seed mixture on top, e.g. in a lattice, in blobs or spread evenly. Finally, add the crumble topping to the cake. Bake in a preheated oven at 170°C (340°F) using conventional oven heating for 35-45 minutes. Tip: You can also substitute the sugar in the recipe with a low-calorie sugar like erythritol. I used erythritol for the dough and the quark mixture, and a roughly 50:50 ratio of erythritol to sugar for the crumble.