John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 pack of yeast, dry yeast
- 50 g sugar
- 1 lemon(s), the peel
- 125 ml milk
- 50 g butter, soft
- ¾ tsp salt
- 1 can apricot(s), drained
- Cheese mass:
- 5 eggs, separated
- 150 g sugar
- 500 g quark (low-fat quark)
- 1 lemon(s), the juice
- 25 g cornstarch
- 1 pinch of salt
- 250 g flour
- 100 g ground almonds
- 150 g sugar
- 1 tsp vanilla, ground
- 200 g butter
- Powdered sugar, as desired
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Mix the flour with the lemon zest, sugar, and yeast. Add the milk, butter, and salt to the flour mixture and knead with a dough hook until you have a smooth dough that no longer sticks to the sides of the bowl. Cover and let rise in a warm place for about 45 minutes. In the meantime, grease a tart pan with a diameter of about 30 cm. Alternatively, you can use a smaller springform pan (baking times will be slightly longer, see below). Mix the flour with the almonds, sugar, and vanilla. Add the butter in pieces and mix briefly with a spoon. Then, using a hand mixer, first mix on the highest speed until fine crumbs are formed, then on the lowest speed until crumbles of any size are formed. The longer you mix, the larger the crumbles will become. Chill. Pour the yeast dough into the prepared pan and evenly line the bottom and sides with it. Cover and let rise for another 15 minutes. Meanwhile, beat the egg yolks with 100 g of sugar until creamy. Carefully stir in the quark, starch, and lemon juice. Beat the egg whites with a pinch of salt until stiff peaks form, then add the remaining sugar and continue beating until stiff peaks form. Then fold into the quark mixture. Preheat the oven to 200°C. Place the apricots on the dough and spread the quark mixture on top. Bake for about 20 minutes (or about 30 minutes in a springform pan). Then spread the crumble topping evenly over the top. Bake for another 20-30 minutes. Dust with powdered sugar, if desired.
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