Apricot crumble cake

Total: 2 hr 25 min. | Active: 25 min.
Nutritional value / piece: 401 kcal
, Fat: 22 g
, Carbohydrate: 39 g
, Protein: 11 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:

Betty Bossi Koch-Center


320 g white flour
120 g sugar
1 pinch salt
200 g butter, cut into pieces, cold
2 eggs
60 g almond slivers
2 tbsp thyme leaves


a little white flour


300 g apricots, quartered
300 g cream quark
250 g low-fat quark
80 g sugar
1 egg
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Divide the dough into thirds, mix the thyme and almonds into one third of the dough, chill. Flatten the remainder of the dough, cover and chill for approx. 1 hr.


Roll the flattened dough into a circle (approx. 30 cm in diameter) on a lightly floured surface or between two sheets of baking paper. Place the dough in the prepared tin, pressing gently around the edges. Prick the base firmly with a fork.


Spread the apricots over the base. Whisk the quark, sugar and egg, spread on top of the apricots. Using your hands, pull apart the chilled thyme & almond dough, spread on top of the filling as a crumble.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the crumble cake to cool on a rack.

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