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Crumble, Curd and Cream Cake

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Crumble, Curd and Cream Cake,

The perfect crumble, curd and cream cake, recipe with a picture and simple step-by-step instructions.

For crumble and crust

  • 200 g Flour
  • 100 g Sugar
  • 1 tbsp Vanilla sugar
  • 100 g Butter
  • 3 tbsp Yogurt

For the filling

  • 500 g Quark
  • 100 g Sugar
  • 2 tbsp Agave syrup
  • 1 tbsp Vanilla sugar
  • 2 tbsp Lemon juice
  • 2 Eggs
  • 3 tbsp Food starch
  • 50 g Soft butter
  • 200 g Whipped cream
  1. For the dough and the crumble, use the dough hook to make crumbles with the flour, sugar, vanilla sugar and room temperature butter. Since I didn’t like the desired result, I added 3 tablespoons of natural yoghurt.
  2. Press 2/3 of the crumble into a greased dish as a base. Bake at 180 ° C and convection for about 13 minutes.
  3. Prepare the filling while baking. In an extra bowl, whip the cream until stiff.
  4. Mix the quark with the sugar, vanilla sugar, agave syrup, lemon juice and the eggs. Add the softened butter and cornstarch and stir in. Now fold in the whipped cream.
  5. Now the floor should be ready. Turn the oven down to 160 ° C.
  6. Place the quark mixture on the pre-baked base and garnish with the remaining crumble.
  7. Now bake the cake for about 60 minutes at 160 ° C with a fan.
  8. After baking, open the oven slightly and let it cool down for about 20-25 minutes. Only now take the cake out of the mold.
  9. Let cool down a bit and then enjoy.
Dinner
European
crumble, curd and cream cake,

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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