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Apricot crumble cake
25 m active | 2 h 25 m total
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
  • 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
  • a little white flour
  • 300 g apricots, quartered
  • 250 g low-fat quark
  • 300 g cream quark
  • 80 g sugar
  • 1 egg
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
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.
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.
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.

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