Coffee crumble cake

  • 350 g Butter
  • 500 g flour
  • 250 g sugar
  • 2 packet vanillin sugar
  • 1 Pinch Salt
  • 2 TL baking powder
  • 1 pack ( 75 g) Amarettini
  • 25 g Butter
  • 3 EL Amaretto (almond liqueur)
  • 5-6 TL (approx. 12 g) instant coffee beans type espresso
  • 7 eggs (size M)
  • 500 g lean quark
  • 200 g sugar
  • 1 go. Tbsp flour
  • 1 go. Tbsp cornstarch
  • fat
  • cream, cocoa and chocolate mocca beans
75 minutes
Melt butter in a saucepan. Mix the flour, sugar, vanilla sugar, salt and baking powder together. Gradually pour liquid, hot butter into the flour and knead into a crumble dough. Grease a drip pan (approx. 38x31 cm) well and press approx. 2/3 of the crumble into the mold as a base.
Finely grind the amarettini and sprinkle a good half evenly on the crumb base. Melt the butter for the filling and let it cool. Mix the liqueur and coffee powder. Separate eggs. Mix the quark, egg yolk, 150 g sugar, flour, cornstarch and mixed coffee.
Stir in cold, liquid butter. Beat the egg whites until stiff and finally pour in the remaining sugar. Put the egg whites in two portions under the quark mixture and spread evenly on the bottom of the dripping pan.
Mix the remaining crumble with the rest of the ground amarettini and sprinkle half on the cake. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 40-45 minutes. After about 20 minutes, sprinkle with the remaining crumble and finish baking.
Let the cake cool on the drip pan and cut into approx. 24 pieces. Arrange as desired on a platter and serve decorated with a dollop of whipped cream, cocoa and mocca beans.
Makes about 24 pieces.
1 portion approx:
  • 330 kcal
  • 1380 kJ
  • 8 g ​​protein
  • 15 g fat
  • 39 g carbohydrates


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