John Myers
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Currant – Streusel
The perfect currant – streusel recipe with a picture and simple step-by-step instructions.
For the dough:
- 350 g Butter
- 300 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 Eggs
- 750 g Flour
For covering:
- 500 g Quark
- 40 g Butter
- 150 g Sugar
- 1 packet Custard powder
- 300 g Currants
Dough:
- Mix the butter, salt, vanilla sugar and sugar until frothy. Add the eggs and stir in. Sift the flour over it and stir until a fine crumbly crumble dough is formed.
Covering:
- Mix the butter and sugar until frothy. Add the quark and pudding powder and mix everything together to a creamy mass.
- Pluck the currants from the panicles, sort and wash.
Finish:
- Pour 2 / 3 of the crumble dough into a greased (and if necessary sprinkled with breadcrumbs) springform pan and press lightly.
- Spread the quark cream evenly on top. Spread the currants on the quark cream and cover the whole thing with the remaining third of the crumble dough.
- Bake in a preheated oven at 175 ° C for about 50 minutes. Let the cake cool slightly in the tin, remove from the tin and place on a wire rack to cool completely.
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