Cheese crumble cake with cranberry jam

Name: Cheese crumble cake with cranberry jam
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp some + 175 g cold butter; 7-10 Tbsp some + 300 g flour; 150 g + 200 g sugar; 5 Eggs (Gr. M); 7-10 Tbsp Salt; 1 jar (250 g) red jam (e.g. cranberry jam); 750 g cream quark (40 % fat); 1 package Vanilla custard powder; 7-10 Tbsp grated zest of 1 organic lemon; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp some + 175 g cold butter
7-10 Tbsp some + 300 g flour
150 g + 200 g sugar
5 Eggs (Gr. M)
7-10 Tbsp Salt
1 jar (250 g) red jam (e.g. cranberry jam)
750 g cream quark (40 % fat)
1 package Vanilla custard powder
7-10 Tbsp grated zest of 1 organic lemon
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the dough knead 300 g flour, 150 g sugar, 175 g butter in pieces, 1 egg and 1 pinch of salt with the dough hooks of the mixer to form crumbles.
2
Put half the crumble dough into the mould. Press to a base with your hands, forming a rim of about 3 cm high. Spread the jam on the base almost to the edge.
3
For the filling, mix the quark, 200 g sugar, pudding powder and lemon zest with the whisks of the mixer until smooth. Stir in 4 eggs one after the other. Spread the cheese mixture on the pastry base and smooth it down.
4
Mix the remaining crumbles with almonds. Spread over the cheese mixture.
5
Bake in a hot oven for 50-60 minutes. After approx. 30 minutes, cover with aluminium foil if necessary. Let the cake cool down in the slightly opened oven for about 10 minutes, then take it out and let it cool down. Dust with icing sugar.