Apricot streusel cake
200 g quark
6 tbsp milk
8 tbsp oil
1 egg
100 g caster sugar
2 tsp vanilla sugar
A pinch of salt
400 g plain flour
6 tsp baking powder
Topping ingredients
2 tins apricots (each approx. 800 g),
drained
Streusel ingredients
200 g plain flour
125 g caster sugar
2 tsp vanilla sugar
125 g butter, diced
1/2 tsp cinnamon
Type of dish
Baking
PreparationMix 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 the mixture out on the glass tray
and then place the apricots on top.
Knead the flour, caster sugar, vanilla
sugar, butter and cinnamon to a coarse
crumbly texture and scatter over the
apricots. Bake until golden.
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 the mixture out on the glass tray
and then place the apricots on top.
Knead the flour, caster sugar, vanilla
sugar, butter and cinnamon to a coarse
crumbly texture and scatter over the
apricots. Bake until golden.
TipsRecommended settings
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 30–40 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 180–200 °C
Shelf level: 2
Duration: 35–45 minutes
Tip
This cake can also be made with
plums, sour cherries or gooseberries.
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 30–40 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 180–200 °C
Shelf level: 2
Duration: 35–45 minutes
Tip
This cake can also be made with
plums, sour cherries or gooseberries.