John Myers
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Cherry Quark Crumble Cake
The perfect cherry quark crumble cake recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 200 g Flour
- 100 g Ground almonds
- 200 g Butter or margarine
- 100 g Sugar
- 1 Pr Salt
- 0,5 teaspoon Baking powder
- 1 M- Egg
For covering
- 1 kg Pitted cherries
- 500 g Quark
- 1 packet Custard powder
- 3 Eggs
- 1 packet Vanilla sugar
- 125 g Sugar
- 0,5 Lime zest
- 0,5 Lime juice
For the sprinkles
- 125 g Flour
- 30 g Ground almonds
- 65 g Liquid butter
- 75 g Sugar
- 1 Vanilla sugar
- 1 Pr Salt
- 1 teaspoon Cold water
- 1 teaspoon Ground cinnamon
- Knead all the ingredients for the shortcrust pastry and leave to rest in the refrigerator for at least 1/2 hour
- Line a baking pan (23×33 cm) with baking paper, roll out the dough and place it in the baking pan with a small edge
- Mix the ingredients for the topping – except for the cherries – and pour them onto the shortcrust pastry, spread the cherries on top and put them in the oven at 175 ° C
- Put the crumble ingredients in a bowl and knead carefully until the mixture is crumbly, take the cake out of the oven (after approx. 10 minutes) and spread the crumble on top, bake the cake for another 40 minutes at the same heat ….. chopstick sample !!!!
- Let the cake cool in the mold for about half an hour and then place it on a rack ….. let it cool completely and then enjoy!
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