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Blackberry Crumble Cake
Mel & Magi

Blackberry Crumble Cake with Quark

Bring summer back with this traditional Czech blackberry crumble cake. It features a rich vanilla quark filling, juicy berries, and a foolproof no-knead crust made directly from the buttery streusel.
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Course: Dessert
Cuisine: Czech
Ingredients Method Notes

Ingredients
  

The Crumble
  • 150 g butter cold
  • 150 g powdered sugar
  • 250 g semi-coarse flour
The Quark Filling
  • 500 g full-fat soft quark
  • 2 pcs eggs
  • 50 g powdered sugar
  • 1 pc vanilla sugar
Finishing & Pan Preparation
  • 250 g fresh blackberries or other fruit cleaned
  • 1 tbsp butter for greasing
  • 1 tbsp breadcrumbs or coarse flour, for dusting

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Grease a 28cm round cake pan with butter and dust it thoroughly with breadcrumbs or coarse flour.
  3. In a mixing bowl, combine the quark with vanilla sugar. Gradually work in both eggs and the powdered sugar until a smooth cream forms.
  4. Using fingers, rub the cold butter, powdered sugar, and semi-coarse flour together until a crumbly mixture forms.
  5. Loosely sprinkle two-thirds of the crumble mixture evenly across the bottom of the prepared pan. Do not press it down.
  6. Carefully spoon the quark filling over the crumble base.
  7. Scatter the cleaned fresh blackberries over the filling.
  8. Sprinkle the remaining one-third of the crumble evenly over the top.
  9. Bake for 45–50 minutes, or until the filling is set in the center and the top is golden.
  10. Let the cake cool for at least an hour in the turned-off oven with the door slightly ajar, then cool completely on the kitchen counter.

Notes

The Breadcrumb Trick: Dusting a buttered pan with breadcrumbs (strøkavring in Norway) instead of flour is a brilliant historical baking hack. The coarse crumbs create a physical barrier that prevents the sugars in the dough from caramelizing directly onto the metal pan, guaranteeing a perfect non-stick release every time.
The Chemistry of the Crust: You might wonder how a loose crumble turns into a solid cake base without kneading. When the heavy, wet quark layer is poured over the dry crumble, it provides just enough hydration to gelatinize the starches in the flour during baking. This binds the butter and flour together naturally, forming a tender, cohesive crust beneath the filling!