Plum and quark crumble cake
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- Serves: 12 persons
- 100 glactose-free butter
- 50 gsugar
- ¼ tspsalt
- 250 ggluten-free wholegrain rolled oats
- 100 gground almonds
- 1 tspbaking powder
- 500 glactose-free low-fat quark
- 100 gsugar
- 1 parcelbourbon vanilla sugar
- 50 gMaizena cornflour
- 50 galmonds
- 50 gfine whole-grain rolled oats
- 350 gplums
Step 1Place 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 2Mix the quark with all the other ingredients up to and including the cornflour.
Step 3Mix 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 4Approx. 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.