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Crumb Cake with Quark and Red Currants

Crumb Cake with Quark and Red Currants

1 CAKE

Majstrštyk

Buy all ingredients right below the recipe

INGREDIENTS FOR THE CRUMBLE

380 g coarse flour (plus a little for dusting the tin)
160 g chilled butter, diced (plus a little for greasing the tin)
170 g granulated sugar
2 small eggs
10 g baking powder

INGREDIENTS FOR THE QUARK FILLING

2 blocks of quark (in foil, not tub)
125 g quark in a tub
30 g vanilla pudding powder
2 small eggs
2 vanilla sugars
135 g granulated sugar

INGREDIENTS FOR FINISHING

250 - 300 g fresh red currants

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INSTRUCTIONS FOR THE CRUMBLE

1
Quickly and briefly mix all the ingredients to a crumble consistency.

INSTRUCTIONS FOR THE QUARK FILLING

1
Whisk all the ingredients with a hand mixer.

INSTRUCTIONS FOR FINISHING

1
Preheat the oven to 180˚C top and bottom heat. Grease a cake tin with butter and dust with flour. Lightly press two-thirds of the crumble into the bottom of the tin to create a low edge. Spread the quark mixture over the dough, top with picked, washed, and drained red currants, and layer the remaining crumble on top.
2
Bake for an hour and a quarter, checking the color of the crumble on the surface from about 50 minutes. Cover with foil if it browns too much, or switch the oven to bottom heat after an hour to finish baking the bottom.

Tip

If you don't have fresh red currants, the cake is also excellent with other small fruits (raspberries, blueberries, strawberries) or you can use frozen fruit.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!