Peach crumble cake from the tray

Ingredients for 1 servings:

• 2 cans of peaches
• 650 g quark, low-fat
• 5 large eggs
• 600 g flour, type 405
• 1 packet of baking powder
• 380 g sugar
• 2 packs of vanilla sugar, bourbon
• 6 tbsp oil
• 6 tbsp cream
• 1 pack flavoring (lemon peel)
• 300 g butter
• 100 g almonds, sliced, slightly crushed
• 2 tbsp pudding powder, vanilla
• Powdered sugar, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

goes fast and is addictive

Combine 150g low-fat quark, 80g sugar, 2 eggs, cream, oil, 300g flour, and baking powder to form a smooth dough. Roll out onto a baking sheet lined with foil. Mix 500g low-fat quark, 3 eggs, custard powder, lemon zest, and 100g sugar well, then spread over the dough and spread evenly. Drain the peaches, thinly slice them, and then spread them over the quark mixture. Combine the remaining 300g flour with the butter, 200g sugar, and the sliced, slightly chopped almonds to form a crumble and sprinkle over the peaches. Bake at 170°C (fan oven, preheated to 170°C) for approximately 40-45 minutes on the lowest rack. Allow to cool and sprinkle with powdered sugar, if desired.