Crumble cake with yogurt and quark cream

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 125 g flour
• 125 g butter, very soft
• 125 g sugar
• 1 packet of vanilla sugar
• some vanilla flavor
• 1 tsp baking powder
• 500 g quark, no matter what fat content
• 500 g yogurt, no matter what fat content
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pack of pudding powder, vanilla
• 2 eggs
• 150 ml milk
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g flour
• 150 g butter, soft

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

First, mix the yogurt with the quark. Place a cloth over a sieve over a bowl and add the yogurt-quark mixture. Seal the cloth and place something heavy on top. Let the whey drain for at least 2 hours; it doesn’t have to be completely dry. (If this is too complicated for you, you can skip this step, although the mixture will then be more runny and the baking time will be longer.) Now make the dough. First, put the softened butter, sugar, and vanilla sugar in a bowl with a pinch of salt and beat on high until creamy. (Takes about 3-5 minutes). Now gradually add the eggs, one at a time, beating for 1 minute per egg. Finally, carefully fold in the flour mixed with the baking powder and the vanilla extract. (Please do not overbeat, as otherwise the mixture will lose its airiness.) Pour the mixture into a greased springform pan. (If you like, you can pull up the edges; this is very easy to do by simply running a spatula along the edge with a little dough. About half the edge height is enough.) Now pour the yogurt-quark mixture straight from the cloth into a bowl. Add the sugar, vanilla sugar, eggs and salt and beat vigorously. Finally, add the pudding powder together with the milk and continue beating briefly. Pour the yogurt-quark cream onto the dough and smooth it out. Make a crumble dough from the ingredients for the crumble (this works best with your hands, as you get a better feel for when the crumble is just right). Sprinkle the crumble over the cream. Now place the cake on the middle rack in the preheated oven and bake for 45-50 minutes at 180°C top/bottom heat or 160°C fan-assisted oven. Please be careful, every oven is different. For me, a good 45 minutes is always enough; by then the crumble is brown and the cake is ready. After baking, it will still be relatively soft, so please let it cool in the turned off and closed oven. It should no longer be liquid after baking, just slightly wobbly, and then the oven can be turned off. Tip: You can also refine the crumble with cinnamon or add a crispier topping with cornflakes.