Mirabelle cake from the tray with quark and cream topping and cinnamon crumbles

Ingredients for 1 servings:

• 180 g quark, 20% fat content
• 70 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 tbsp rapeseed oil
• 5 tbsp milk
• 300 g flour
• 1 egg(s)
• 1 pack of cream of tartar baking powder
• 1,300 g mirabelle plums, ripe
• 4 tbsp curd
• 1 tbsp sugar
• 3 tbsp cream
• 2 eggs
• 150 g flour
• 80 g sugar
• 1 packet of vanilla sugar
• 100 g butter
• 1 pinch of cinnamon, more to taste

Instructions

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

juicy quark-oil dough, quickly mixed together, harmonizes wonderfully with the aromatic mirabelle plums

Wash and stone the mirabelle plums. Beat the quark with sugar, egg, oil, and milk with a mixer until creamy, then mix in the flour and baking powder with the dough hook of the mixer. Shape the dough into a ball and dust with flour. Grease a deep baking tray and press the dough into the tray with your hands, dusting lightly with flour as you go so it can be easily spread out on the tray. Place the mirabelle plums, cut-side up, close together on the dough. For the cream topping, beat the eggs and sugar until frothy. Stir in the quark and cream and spread the topping evenly over the mirabelle plums with a spoon. For the crumble topping, briefly mix the flour, sugar, butter, and cinnamon with the dough hook of the mixer, then form crumbles with your hands and spread them evenly over the topping. Bake in a preheated oven at 180°C (top and bottom heat) or 150°C (fan oven) for 40-45 minutes. After cooling, you can dust the cake with powdered sugar. Tip: Make the crumb topping a day in advance and store it in the refrigerator for extra crispiness.