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Apricot streusel cake
Preparation time: 85–95 minutes
Makes 20 (40) slices
Pastry ingredients
240 (380) g quark
3 (5) tbsp. milk
4 (6) tbsp. oil
1 (2) egg(s)
110 (175) g sugar
8 (16) g vanilla sugar
1 (2) pinch(es) salt
450 (640) g plain flour
16 (32) g baking powder
Topping ingredients
1200 (1900) g apricots, drained
Streusel
400 (640) g plain flour
250 (400) g sugar
8 (16) g vanilla sugar
250 (400) g butter, diced and softened
¹/₂ (1) tsp. cinnamon
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Mix together the quark, milk, oil, egg,
sugar, vanilla sugar and salt. Sift the
baking powder into the flour and stir
half of this into the mixture. Then knead
in the remainder.
Roll out the mixture, place on a baking
tray or Gourmet perforated baking tray
and arrange the apricots on top.
Combine the flour, sugar, vanilla sugar,
butter and cinnamon to produce a
coarse crumbly texture and scatter over
the apricots. Bake until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Fruit streusel cake
\ Quark dough
Shelf level: See display
Programme duration: approx. 56 [55]
(40) minutes
Alternative settings
Oven function: Conventional Heat
Temperatur: 160–170 [160–170] (170–
180) °C
Heating-up phase: Rapid [Rapid]
(Normal)
Crisp function: On
Shelf level: 3 [2] (2)
Duration: 55–65 [55–65] (40–
50) minutes
Useful tip
This cake can also be made with
plums, morello cherries or
gooseberries.
Baking
31
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