Plum and quark crumble cake
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 100 glactose-free butter
- 50 gsugar
- ¼ tspsalt
- 3eggs
- 250 ggluten-free wholegrain rolled oats
- 100 gground almonds
- 1 tspbaking powder
- 500 glactose-free low-fat quark
- 100 gsugar
- 1 parcelbourbon vanilla sugar
- 2eggs
- 50 gMaizena cornflour
- 50 galmonds
- 50 gfine whole-grain rolled oats
- 350 gplums
Instructions
Step 1
Place the butter in a bowl, beat in the sugar and salt. Beat in the eggs using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds and baking powder and mix in. Transfer ¾ of the dough to the prepared tin and smooth down, pull upwards around the edges to form a rim of approx. 3 cm. Chill the remainder of the dough for the crumble topping. Prick the base firmly with a fork, chill for approx. 30 mins.Step 2
Mix the quark with all the other ingredients up to and including the cornflour.Step 3
Mix the chilled dough with the almonds and oats to create a crumbly mixture. Empty the quark mixture over the cake base, arrange the plums on top, sprinkle with the crumble topping.Step 4
Approx. 1¼ hrs. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.