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- Apricot crumble cake
Apricot crumble cake
Nutrition facts per serving:
- Energy in kcal about 401
- Fat about 22g
- Carbohydrates about 39g
- Protein about 11g
This is needed
This is needed
for 12 pieces
Dough
- 320 g white flour
- 120 g sugar
- 1 pinch salt
- 60 g almond slivers
- 200 g butter, cut into pieces, cold
- 2 egg
- 2 tbsp thyme leaf
Base
- a little white flour
Filling
- 300 g apricots, quartered
- 250 g low-fat quark
- 300 g cream quark
- 80 g sugar
- 1 egg
Tools
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- One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
And that's how it's done
And that's how it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Divide the dough into thirds, mix the thyme and almonds into one third of the dough, chill. Flatten the remainder of the dough, cover and chill for approx. 1 hr.
Base
Roll the flattened dough into a circle (approx. 30 cm in diameter) on a lightly floured surface or between two sheets of baking paper. Place the dough in the prepared tin, pressing gently around the edges. Prick the base firmly with a fork.
Filling
Spread the apricots over the base. Whisk the quark, sugar and egg, spread on top of the apricots. Using your hands, pull apart the chilled thyme & almond dough, spread on top of the filling as a crumble.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the crumble cake to cool on a rack.
How-tos
