Apricot Quark Cake with Hazelnut Crumble
A juicy quark cake on a crisp shortcrust base, topped with halved apricots and hazelnut crumble. The quark stays creamy, while the apricots add a fruity tartness.
By yumbelo · 8 servings · 75 minutes
Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 80 g sugar
- 1 pack vanilla sugar
- 1 pinch salt
- 125 g cold butter
- 1 pc egg
- 100 g all-purpose flour for the crumble
- 50 g sugar for the crumble
- 60 g cold butter for the crumble
- 50 g ground hazelnuts
- 500 g low-fat quark
- 1 pc egg for the filling
- 50 g sugar for the filling
- 20 g cornstarch
- 1 pc organic lemon (zest)
- 600 g apricots
Method
- Preheat the oven to 180 °C top and bottom heat and line a 26 cm diameter springform pan with baking paper.
- For the dough, mix the flour, baking powder, sugar, vanilla sugar and salt, add the cold butter in pieces and the egg, and knead everything into a smooth dough.
- Press the dough into the pan, pulling up a small rim. Chill the pan briefly.
- For the crumble, rub the flour, sugar, cold butter and ground hazelnuts between your fingers into crumbs.
- For the filling, stir the quark, egg, sugar, cornstarch and the grated lemon zest until smooth.
- Spread the quark mixture over the dough base. Wash the apricots, halve them, remove the pits and press them cut side up into the quark.
- Sprinkle the crumble evenly over the cake.
- Bake the cake for about 45 to 50 minutes, until the crumble is golden brown and a wooden skewer inserted in the middle comes out dry.
- Let the cake cool completely in the pan, then carefully remove it from the pan and cut it into 8 pieces.