John Myers
Ingredients for 1 servings:
- 200 g flour
- 5 g cinnamon powder
- 180 g butter
- 160 g sugar
- 400 g blackberries
- 3 eggs
- 500 g quark, 20% fat
- 175 g cream cheese
- 30 g vanilla sugar
- 2 tbsp lemon juice
- 3 tbsp cornstarch
- 1 pinch of salt
- 1 tbsp powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 40 minutes
Sift the flour and mix with the cinnamon. Add the butter and 100g of sugar and knead until crumbly. Press half of the crumble topping into the base of a 26cm springform pan lined with baking paper. Flour your fingers frequently to prevent the dough from sticking. Preheat the oven to 180°C fan/gas mark 3. Wash and sort the blackberries, and drain well. Separate the eggs. Beat the egg whites until stiff and add a pinch of salt. Beat the egg yolks with 60g of sugar, the quark, cream cheese, vanilla sugar, lemon juice, and cornstarch until smooth. Fold in the beaten egg whites in two portions and spread over the base. Arrange the blackberries on top. Sprinkle with the remaining crumble topping. Bake the cake on the middle rack of the oven for about 60 minutes. Then let it cool, remove from the pan, and dust with powdered sugar if desired.
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