John Myers
Cottage Cheese Crumb Cake
The perfect cottage cheese crumb cake recipe with a picture and simple step-by-step instructions.
- For the kneading dough:
- 250 g Flour
- 125 g Sugar white
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 1 teaspoon Lemon juice
- 1 Egg
- 125 g Melted butter
- For covering:
- 5 Eggs
- 100 g Soft butter
- 250 g Sugar white
- 1 packet Vanilla sugar
- 3 tablespoon Semolina
- 3 teaspoon Lemon juice
- 1 kilogram Quark lean
- Flaked almonds
- Mix the flour with the baking powder and place in a bowl. Add the sugar, vanilla sugar, lemon juice and egg. Melt the butter, let it cool down a bit, add it and work everything into a kneading dough. Shape the dough into a ball, wrap in foil and place in the refrigerator for about 30 minutes.
- Beat the eggs, sugar and softened butter until frothy. Now vanilla sugar. Stir in lemon juice and semolina. Now add the low-fat quark and stir well.
- Put 2 / 3 of the dough in a prepared springform pan, roll out and pull up a small edge. Put the quark mixture on the dough and smooth it out. Knead the remaining dough with the almond flakes and spread over the mixture as a crumble. (if the dough is a little too wet add a little flour)
- Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 70 minutes. After the first 45 minutes, cover the cake with aluminum foil so that it does not get dark. After the baking time, take it out of the oven, let it cool down in the tin for 15-20 minutes, remove the edge and let the cake cool down on a cake rack.
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