Quark crumble cake

Ingredients for 1 servings:

• 21 g yeast, fresh
• 125 ml milk, lukewarm
• 250 g wheat flour (type 405)
• 75 g sugar
• 1 pinch of salt
• 50 g butter, soft
• 100 g butter, soft
• 100 g sugar
• 500 g low-fat curd cheese
• 1 pack of pudding powder (vanilla)
• 4 eggs, (L)
• 300 g wheat flour (type 405)
• 150 g sugar
• 1 packet of vanilla sugar
• ½ tsp cinnamon
• 200 g butter, soft

Instructions

Working time approx. 35 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Yeast cake from the tray

Yeast dough: Put flour in a bowl and make a well in the center. Crumble the yeast into the well and dissolve it in a little lukewarm milk. Add a little sugar and a little flour from the edge to the yeast, cover, and let rise in a warm place for 15 minutes. Add the remaining milk and sugar. Place the softened butter on the floured edge and add salt. Mix everything with a dough hook and then knead well by hand until you have a smooth, supple dough. Cover and let rise in a warm place for 20 minutes. Quark filling: Cream the softened butter and sugar until fluffy. Then stir in the quark, pudding powder, and eggs. Streusel: Cream the softened butter and sugar until fluffy. Then knead in the flour. I knead slightly larger crumbles by hand, but that’s a matter of taste. Finishing: Roll out the yeast dough on a well-greased baking sheet and press it into the corners. Spread the quark filling evenly over it and finally scatter the crumbles over it. Cover the cake and let it rise in a warm place for another 30 minutes. Bake in a preheated oven at 180°C (top and bottom heat) for about 35 minutes on the middle rack.