Fruit cake with crumbles

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 500 g flour
• 1 egg(s)
• 1 sachet of vanilla sugar
• 1 sachet of baking powder
• 1 pinch of salt
• 250 g quark
• 30 g butter
• 75 g sugar
• 1 lemon(s), untreated, grated peel
• 1 tbsp pudding powder, vanilla
• 1 kg of seasonal fruit (plums, apples, cherries, rhubarb, currants)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Using a hand mixer, cream 250g butter with 250g sugar, the vanilla sugar, and the egg until fluffy. Sift in the flour, add the baking powder, and a pinch of salt, and knead into a dough. It’s best to use your hands to help it along. Place a generous 2/3 of the dough onto a greased baking sheet and spread it out with a rolling pin. Now mix the quark with 30g very softened butter, 75g sugar, the grated lemon zest, and 1 tbsp of custard powder. Spread this mixture over the dough. Wash and trim the fruit, pre-treating it if necessary. Briefly sauté apples or rhubarb, for example, in a little water, drain, and let it cool to make them nice and juicy. Spread the fruit over the quark topping. Crumble the rest of the dough into crumbles and roll in flour. Remove any excess flour and spread the crumbles over the fruit. Bake the fruit cake at 180°C for 60 minutes. For a springform pan, half the amount of ingredients is sufficient.