Fine quark cake with crumbles

Ingredients for 24 servings:

• 400 g flour
• 25 g yeast
• 1 tbsp sugar
• 200 ml milk, lukewarm
• 50 g butter
• 1 pinch of salt
• 1 kg quark
• 3 eggs
• 3 tbsp sugar
• 3 tbsp lemon juice
• 1 tsp flavoring (lemon peel flavoring)
• 100 g cream
• 100 g butter
• 125 g sugar
• 125 g flour
• 1 pack of pudding powder, vanilla
• 400 ml milk
• 2 tbsp sugar
• 1 pinch of salt
• 2 eggs
• 150 g butter
• 1 tsp cornstarch
• 100 g cream

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

For the dough, sift the flour into a bowl and make a well in the center. Whisk the yeast and sugar into the milk, pour into the well, cover with flour, and make a thick slurry. Cover and let rise in a warm place for 20 minutes. Spread butter and salt on the edge of the flour. Starting in the center, knead the ingredients into a smooth dough. Cover and let rise in a warm place for 30 minutes. For the TOPPING, pass the quark through a sieve and mix with the eggs, sugar, lemon juice, lemon zest, and cream. For the CRISPS, mix the butter, sugar, and flour. Use two forks or your hands to make crumbles. For the GLAZE, mix the pudding mix with a little cold milk until smooth. Then bring the remaining milk, sugar, and salt to a boil in a saucepan. Add the mixed pudding mix and bring to a boil while stirring. Let the pudding cool slightly, stirring occasionally to prevent a skin from forming. Knead the dough and roll it out on a floured surface. Grease a deep baking tray or line it with baking paper. Place the dough on the tray and form a raised edge. Spread the quark mixture over the dough and top with the crumb topping. Add the eggs, butter, cornstarch, and cream to the pudding. Mix everything well and spread over the cake. Bake in a preheated oven at 180°C (gas mark 2, fan oven 160°C) for about 40 minutes. We all enjoy it, and hope you do too!