Creamy Peach Crumble Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 417 kcal | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17.8 g | (15 %) | ||
| Carbohydrates | 57 g | (38 %) |
Ingredients
- For the pastry
- 200 grams butter
- 200 grams sugar
- 1 packet Vanilla sugar
- 300 grams Pastry flour
- 1 generous pinch Baking powder
- For the topping
- 250 grams Quark
- 100 milliliters Whipped cream
- 2 eggs
- 2 Tbsps sugar
- 2 packets Bourbon vanilla powder
- 150 grams Cherry jam
- 6 Peaches (halved)
- 4 Tbsps Apricot jam
Preparation steps
For the pastry: Melt butter and let cool slightly. Mix sugar, vanilla, flour and baking powder in a bowl. Add butter and knead into crumbly pastry. Line the bottom of a springform pan (26 cm in diameter) (approximately 10 inches) with baking paper. Spread with about 2/3 of pastry and press firmly. Bake in preheated oven at 200°C (gas mark 3-4; fan oven 180°C) (approximately 400°F) for about 15-18 minutes. Remove from the oven and cool slightly.
For the topping: Whisk quark with whipped cream, eggs, sugar and vanilla sugar. Spread cream on the pastry. Spread cream with remaining pastry crumbs. Place cherry jam into a freezer bag and cut off a corner. Pipe jam in circles on top of cake and place peach halves in the middle of each circle. Pipe remaining jam into the middle of peach halves. Bake cake for 30-40 minutes. Whisk apricot jam with 1-2 tablespoons of water, bring to a boil and strain through a sieve. Brush peaches with the mixture and serve.
