Aronia crumble cake

Ingredients for 1 servings:

• 200 g aronia berries
• 200 ml Amaretto
• 200 ml apple juice
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 2 tbsp vanilla pudding powder
• 300 g flour
• 200 g butter
• 150 g sugar
• 1 egg yolk
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 300 g cream cheese
• 1 tbsp vanilla pudding powder
• 40 g sugar
• 1 egg white

Instructions

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

super juicy

For the fruit: Soak the berries with the Amaretto and apple juice the day before. Add the vanilla sugar and sugar. The next day, bring the berries and the liquid to a boil briefly. Dissolve the custard powder in a little water, stir into the boiling berries and let cool. For the pastry: Cream the butter, egg yolks and sugar until light and fluffy, then sift the flour over the top. Add the baking powder and vanilla sugar and knead into a dough. Pour half of the mixture into a 26cm springform pan and smooth it out. For the topping: Mix the quark, custard powder and sugar, then fold in the stiffly beaten egg whites. Spread the quark mixture over the base, add the berry mixture and sprinkle the other half of the batter on top as a crumble. Bake the cake in a preheated oven at 200°C for 40 minutes, covering it with foil after 30 minutes if necessary to prevent it from overcooking.