Apricot streusel cake
Makes 20 slices (H 6x9x: 40 slices)
Dough ingredients
240 (380) g Quark
6 (10) tbsp milk
8 (12) tbsp oil
1 (2) egg(s)
110 (175) g 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
Method
Mix together the quark, milk, oil, egg,
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 dough out on a baking tray and
then place 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
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Fruit streusel cake \
Quark dough
Shelf level See display
Programme
duration
approx.
55
approx.
56
approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 160–180 170–190
Heating-up phase Rapid Normal
Shelf level 2 3 2
Duration 55–65 40–45
Tips
This cake can also be made with
plums, sour cherries or gooseberries.
Baking
21
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