Curd Cheese Crumble Cake

For the curd crumble cake, quickly combine (swirl) the ingredients for the crumble with your fingers. Add a pinch of salt.

Preheat the oven to 180 °C.

For the filling, separate the eggs and beat the egg whites until stiff.

Mix the yolks, sugar, butter and semolina well and stir in the curd. Add the lemon juice and zest and the vanilla sugar. Fold in the beaten egg whites.

Press half of the crumble mixture into a cake tin (Ø 24cm).

Spread the curd mixture on top and sprinkle with the remaining crumbles.

Bake the curd cheese crumble cake for about 1 hour until the curd cheese mixture has set.

Preparation Tip:

You can also bake the double mass of the recipe of the curd crumble cake well on a small baking sheet or in a larger baking dish.

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