Quark Crumble Cake with Lemon and Blueberries

Quark Crumble Cake with Lemon and Blueberries

Created on 2023-06-27
Last updated on 2023-08-13

Adapted from Käsekuchen mit Streusel by Kathrin Runge @ Backen macht glücklich (2023-06-26)

Recipe should yield this much: Using a 34x24 cm form – 1 cake.

Estimated time needed: At least 1 hours 23 minutes. At most 1 hours 47 minutes.

Ingredients

600 g quark We use a variety with vanilla flavor
500 g flour
300 g butter Melted, lukewarm-ish or colder
300 g sugar
225 g blueberries
75 g whipped cream stabilizer "Fromasjpulver" in Norwegian. Any custard powder would probably be okay too.
3 tsp baking powder
3 dl heavy cream 37% fat
1 organic lemon Zest and juice

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 7 minutes

  • 300 g butter
  • 500 g flour
  • 3 tsp baking powder
  • 200 g sugar

Mix together:

Weight and mix together the dry ingredients in a bowl. Add the butter, and try to "push the butter through the flour mixture" (mixing it). After a little while, you should end up with a dough in one piece.

⌛ Active time 3 minutes

Press 2/3rd into baking tray:

Cover a 40x30cm baking tray with a baking sheet. Take 2/3 of the dough and press it into the tray.

⌛ Active time 1 minutes | Passive time 10 minutes

Bake for 10 minutes, 175 ℃:

Take in out of the oven to cool when done.

⌛ Active time 1 minutes | Passive time 10 minutes

Refridgerate remaining dough:

Store the remaining third of the dough in an airtight container, and transfer this container to the fridge

⌛ Active time 5 minutes

  • 3 dl heavy cream | 37% fat

Whip the cream:

Use a kitcher machine or hand mixer to whip the cream stiff-ish.

⌛ Active time 5 minutes

  • 600 g quark | We use a variety with vanilla flavor
  • g butter | Melted, lukewarm-ish or colder
  • 75 g whipped cream stabilizer | "Fromasjpulver" in Norwegian. Any custard powder would probably be okay too.
  • 1 None organic lemon | Zest and juice
  • 100 g sugar

Mix together:

Find a bowl (reuse the dough one?) and weight the ingredients in it. Use a blender to mix together the ingredients. Follow the package instructions of your whipped cream stabilizer (pretending quark is water).

⌛ Active time 3 minutes

Fold in cream:

Gently mix the whipped cream with the rest of the filling.

⌛ Active time 1 minutes

Pour filling onto the cake:

Once the bottom has cooled down, spread the filling on top.

⌛ Active time 4 minutes

  • 225 g blueberries

Add blueberries:

Add blueberries on top of the filling, pushing a bit into the filling if needed.

⌛ Active time 1 minutes | Passive time 10 minutes

Add remaining dough:

Use a grater to sprinkle the remaining dough on top of the cake.

⌛ Active time 1 minutes | Passive time 45 minutes

Bake for 45 minutes:

At 175 ℃, bake the cake until the top is golden brown.