Apricot streusel cake
Serves 20
Ingredients
200 g quark
6 tbsp milk
8 tbsp oil
1 egg
100 g caster sugar
3 tsp vanilla sugar
A pinch of salt
400 g plain flour
6 tsp baking powder
Topping
2 tins apricots (each approx. 800 g),
drained
Streusel
200 g plain flour
125 g caster sugar
3 tsp vanilla sugar
125 g butter, diced
1/2 tsp cinnamon
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 the mixture out on the glass 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
Function: Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 30–40 minutes
Alternative settings
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.
Baking
22
Содержание H6000BM
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