Quark Snails with Rum Crumble

5 from 5 votes
Prep Time 30 mins
Cook Time 25 mins
Rest Time 1 hr
Total Time 1 hr 55 mins
Course Dinner
Cuisine European
Servings 8 people



  • 250 g Flour
  • 20 g Yeast fresh
  • 125 ml Milk lukewarm
  • 40 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt
  • 40 g Butter, very soft

Quark layer:

  • 250 g Low fat quark
  • 1 Egg size L.
  • 2 Pck. Vanilla sugar
  • 30 g Sugar
  • 1 Pck. Vanilla custard powder
  • 75 ml Milk
  • 3 tbsp Lemon juice
  • 30 g Raisins

Crumble cake made from yeast dough, rich in fat

  • 100 g Butter
  • 140 g Flour
  • 75 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt
  • 0,5 tube Rum Flavoring


  • 125 g Powdered sugar
  • 0,5 tube Rum Flavoring
  • 2 tbsp Water



  • Crumble the yeast into the lukewarm milk and mix with 1 teaspoon of sugar until it has completely dissolved. Sieve the flour into a bowl, make a well in the middle and pour the yeast milk into it. Then stir in some flour from the edge into the yeast milk, close the bowl and place in the illuminated oven for 15-20 minutes to rest.
  • When the yeast milk has formed strong bubbles and doubled its volume after the resting time has elapsed, add all the remaining ingredients and knead with the dough hook of the hand mixer until a smooth dough is formed that turns away from the bowl wall. Shape this into a ball, cover the bowl again and place it in the lighted oven for another 30-40. The warmth of its lamp is ideal for the (safe) rise of yeast dough.

Quark mass:

  • While the dough is resting, mix all ingredients (except for the raisins) in a bowl to a creamy mass. Then just fold in the raisins and keep them ready. If you don't like raisins, you can of course leave them out or replace them as you wish and taste.


  • These are also made while the dough is resting. To do this, put all the ingredients in a bowl at once and knead them with your hands to form a compact mass. This will allow the butter to combine better with everything. Then just briefly loosen up this dough with the paddle of the hand mixer to create sprinkles and you're done. Have these ready too.


  • When the volume of the dough has doubled, shape 8 balls about 60 g in size. Place this at a large distance on 2 baking sheets lined with baking paper (alternatively a baking sheet and a solid base lined with baking paper) and press flat to a diameter of 10 cm. Leave a small bead on the edge. Pour the curd mixture into the large hollows and spread the crumble over it. Then let the blanks rest until the oven has heated up.
  • Preheat the oven to 180 ° O / bottom heat. Slide the tray into the oven on the 2nd shelf from below. The baking time is 25 minutes. When the edges are golden brown, you can leave the oven, including the baking paper, to cool on a grid and pull the 2. prepared blanks with the baking paper onto the tray and do the same with them.
  • While doing this, touch the pouring, then drizzle it over it and wait patiently until it is firm ..............; - ((.... because you actually want to bite into it right away ..... ;-)))
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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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