John Myers
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Sour Cream Crumble Cake
The perfect sour cream crumble cake recipe with a picture and simple step-by-step instructions.
For the dough, 26 mm springform pan
- 400 g Flour
- 1 packet Baking powder
- 200 g Butter
- 125 g Chopped hazelnuts
- 380 g Vanilla sugar
- 2 piece Egg yolk
- 2 piece Salt
For the filling
- 500 g Quark, 40%
- 400 g Sour cream
- 1 packet Custard powder
- 4 piece Eggs size M
- 4 piece Salt
- 300 g Raspberries, Tk
- First, roast the hazelnuts in a pan (the quickest way) without fat until golden brown. Let cool on baking paper.
- For the crumble dough, put all the ingredients in a suitable bowl and knead into crumble (knead only until all the ingredients are mixed). Grease the springform pan a little and work in about half of the dough, working up an approx. 5 cm high edge, when everything is ready, keep it in a cool place.
- Now preheat the oven to 175 °.
- For the filling, mix everything except the raspberries together. Then put the mixture in the cake tin, cut off any protruding edge and add to the rest of the crumble dough. Finally, distribute the frozen raspberries over the mixture.
- Bake the cake for a good 30 minutes on the lower rail, then take it out and spread the remaining crumble mixture on the cake.
- Put the cake back in the oven and bake it on the middle rack in about 30 minutes. Then take it out of the oven and just loosen the spring ring and let it cool in the form on a rack. If you want, you can lightly dust the whole thing with a little powdered sugar before serving.
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