Plum and quark crumble cake

Plum and quark crumble cake

Total: 2 hr 25 min. | Active: 40 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 357 kcal
, Fat: 17 g
, Carbohydrate: 35 g
, Protein: 13 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g lactose-free butter, cut into pieces
50 g sugar
¼ tsp salt
3 eggs
250 g gluten-free wholegrain rolled oats
100 g ground almonds
1 tsp baking powder

Quark mixture

500 g lactose-free low-fat quark
100 g sugar
1 parcel bourbon vanilla sugar
2 eggs
50 g Maizena cornflour


50 g almonds, coarsely chopped
50 g fine whole-grain rolled oats (gluten-free)
350 g plums
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One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased

How it's done

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Place the butter in a bowl, beat in the sugar and salt. Beat in the eggs using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds and baking powder and mix in. Transfer ¾ of the dough to the prepared tin and smooth down, pull upwards around the edges to form a rim of approx. 3 cm. Chill the remainder of the dough for the crumble topping. Prick the base firmly with a fork, chill for approx. 30 mins.

Quark mixture

Mix the quark with all the other ingredients up to and including the cornflour.


Mix the chilled dough with the almonds and oats to create a crumbly mixture. Empty the quark mixture over the cake base, arrange the plums on top, sprinkle with the crumble topping.

To bake

Approx. 1¼ hrs. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.

Good to know
Tip: Instead of fresh plums, use frozen plums or apricots.

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