John Myers
Ingredients for 1 servings:
- 350 g flour
- 1 sachet of baking powder
- 90 g sugar
- 1 pinch of salt
- 290 g quark
- 7 tbsp milk
- 7 tbsp rapeseed oil
- 1 egg(s)
- 1 gr. can/n apricot(s), halved
- 1 sachet of cream powder for baking-stable pudding cream without cooking
- 1 n. B. Milk
- 200 g flour
- 120 g sugar
- 120 g butter
- 1 sachet of vanilla sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
on quark-oil dough
Drain the apricots and reserve the juice for another purpose (in fresh apricot season: wash, halve, and pit). For the dough, mix the dry ingredients in a bowl, make a well, and add the remaining ingredients. Mix everything into a smooth dough. For the crumble, knead all ingredients in a bowl and crumble into crumbles. Line a baking tray with baking paper, spread the dough on it. Make the baking-proof custard with cold milk according to the instructions and spread it evenly over the dough. Now place the apricot halves on the cream and scatter the crumble over it. My baking tray size: 40×35. Bake in a preheated oven at 170°C (fan oven) for approx. 25 to 35 minutes (depending on the oven).
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