John Myers
Ingredients for 1 servings:
- 200 g flour
- 80 g sugar
- 80 g butter
- 1 egg(s)
- ½ pack of baking powder
- ½ can apricot(s), approx. 240 g
- 2 cups of quark, 250 g each
- some sugar, see instructions
- 2 packets of vanilla sugar
- 180 g flour
- 80 g sugar
- 95 g butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes
simple and very tasty
Mix together all the ingredients for the base. Pour the resulting dough into a greased springform pan and form a rim about 2-3 cm high. I always do this by hand, without rolling it out. This way, the height won’t be exactly the same everywhere, but I find it easier than rolling it out. Cover the springform pan with aluminum foil and place it in the oven at 180 degrees Celsius for 10 minutes. Meanwhile, drain the apricots and cut them into small pieces. Place the pieces in a bowl with the quark, vanilla sugar, and sugar. It’s important to season the quark with sugar until there’s enough sugar in it and the quark tastes nice and sweet. After removing the dough from the oven, pour the quark onto the base and smooth it down. It’s best to mix all the ingredients for the crumble topping with a mixer and then spread the crumble on the cake. If this doesn’t work with the mixer, don’t worry, just keep mixing until the crumble is visible. Cover the cake with aluminum foil again and return it to the oven for another 45 minutes. It’s important to keep the aluminum foil on for the first 20 minutes so the cake base sets but doesn’t burn. After 20 minutes, remove the cake, remove the aluminum foil, and return it to the oven for the remaining 25 minutes. After finally removing the cake from the oven, refrigerate it for about an hour.
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