Vanilla and Peach Quark Cake with Sprinkles

Knead all ingredients for the base into a dough. Wrap in cling film and let rest in the refrigerator for 30 minutes. Grease a springform pan (26 cm) with butter. Pour the can of peaches into a sieve, collecting the juice and allowing it to drain.

For the filling ... put sugar, quark, cornstarch, the pulp of the 2 vanilla pods, grated zest of half a lemon in a bowl and stir well. Cut the pie peaches into small pieces and add to the quark mixture. (You can also use the whole can of pie peaches, but that seemed too much to me) .. add some of the juice to the curd mixture, stir everything well again.

Now put the ingredients for the crumble in a bowl and knead. Preheat the oven to 170 degrees - upper / lower heat. Roll out the dough for the base in a round shape. Place the springform pan on the dough and cut all the way around. Place the circle on the bottom of the springform pan, press down lightly. Take the rest of the dough for the edge and press down as well. Now fill in the quark mixture and smooth it out. Spread the streusel generously on top and put in the oven and bake for 45-55 minutes.