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Apricot streusel cake
Preparation time: 85–95 minutes
Makes 20 (40) slices
Dough ingredients
240 (380) g quark
6 (10) tbsp milk
8 (12) tbsp oil
1 (2) egg(s)
110 (175) g caster sugar
2 (4) tsp vanilla sugar
1 (2) pinch(es) salt
450 (640) g flour
6 (10) tsp baking powder
Topping ingredients
1200 (1900) g apricots, drained
Streusel ingredients
400 (640) g plain flour
250 (400) g sugar
2 (4) tsp vanilla sugar
250 (400) g butter, diced
¹/₂ (1) tsp cinnamon
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Mix together the quark, milk, oil, egg,
caster sugar, vanilla sugar and salt. Sift
the baking powder into the flour and stir
half 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.
Knead the flour, sugar, vanilla sugar,
butter and cinnamon to 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
Duration: approx. 56 [55] (40) minutes
Alternative settings
Oven function: Conventional heat
Temperature: 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
Tip
This cake can also be made with
plums, sour cherries or gooseberries.
Baking
31
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