Cherry crumble cake with quark-oil dough

Ingredients for 1 servings:

• 250 g quark, half-fat
• 10 tbsp milk
• 10 tbsp oil, e.g. rapeseed oil
• 125 g sugar, possibly less
• 1 packet of vanilla sugar
• 1 pinch of salt
• 400 g flour
• 1 pack of cream of tartar baking powder
• 1 pack of vanilla pudding powder, baking-proof, no cooking
• 1 jar morello cherries, 720 ml
• 250 g butter
• 340 g flour
• 160 g sugar
• 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

yummy

Mix the quark, milk, oil, sugar, vanilla sugar, and salt until the sugar has dissolved. Mix the flour with the baking powder, add to the quark mixture, and knead with a food processor/dough hook until a smooth dough forms. The dough should no longer be sticky. Drain the cherries. Melt the butter. Prepare the baking-stable custard according to the instructions. For the crumble, mix the flour, sugar, and cinnamon, then add the melted butter and form the crumble. Spread the dough on a baking sheet (with your hands or by rolling it out), spread the custard on top, place the cherries on top, and scatter the crumble on top. Bake for approx. 30 minutes at 180°C (top/bottom heat) (do not preheat). 460 kcal per serving.