A quick no-yeast dough made with quark and oil is rolled thin, covered with tart plums and finished with cinnamon streusel. It bakes up soft and bready like a yeast-dough Blechkuchen, but goes from bowl to oven in about half an hour. Makes 15 pieces in about 2 hr 50 min.
Prep35 min
Cook45 min
Cooling1 hr 30 min
Total
2 hr 50 min
Yield
15 pieces
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
Preheat the oven to 350°F (175°C) and oil the baking pan.
For the streusel, rub the 150 g all-purpose flour, 100 g granulated sugar, ground cinnamon and cold diced butter together with your fingertips until it forms large, sandy crumbs. Refrigerate for about 30 minutes while you make the dough.
For the dough, whisk the quark, whole milk, neutral oil, 75 g granulated sugar, vanilla extract and salt until smooth.
Mix the 300 g all-purpose flour with the baking powder. Stir half into the quark mixture with a spoon, then add the rest and knead briefly by hand just until a smooth, soft dough forms; overworking makes it tough.
Roll the dough on a lightly floured surface into a 9 x 13-inch (23 x 33 cm) rectangle, lay it in the pan and press it slightly up the sides.
Arrange the quartered Italian prune plums close together over the dough in overlapping rows, cut side up, and scatter the streusel evenly over the fruit.
Bake on the middle rack until the streusel is golden, the plum juices bubble and the edge of the dough is browned, 40 to 45 minutes.
Cool in the pan for at least 1 hour so the juices set, then cut into 15 pieces.
Tips
Use oval Italian prune plums if you can; they hold their shape and are less juicy than round plums.
Mix the dough quickly and briefly, like a biscuit dough; the baking powder starts working as soon as it meets the wet ingredients.
Bake the cake the day you make the dough; quark-oil dough does not keep raw.
Good with filter coffee with a dollop of whipped cream on the cake.
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How long does it take to make quark-öl-teig kuchen (quark-oil dough plum sheet cake)?
Plan on 35 minutes of prep and 45 minutes of cooking, plus 1 hour 30 minutes to chill and rest. The recipe makes 15 pieces.
How should I store quark-öl-teig kuchen (quark-oil dough plum sheet cake)?
Cover and keep at room temperature for 1 day, then refrigerate up to 3 days more. Freeze cut pieces up to 2 months.
Can I make quark-öl-teig kuchen (quark-oil dough plum sheet cake) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Serve it with filter coffee with a dollop of whipped cream on the cake.
Variations
Orange-zest version: add 2 tsp (4 g) finely grated orange zest to the quark mixture; bake time unchanged.
Apple version: replace the plums with 2 lb (900 g) tart apples, peeled and thinly sliced, tossed with 1 tbsp (15 ml) lemon juice; bake 40 to 45 minutes.
Individual portions: cut the rolled dough into twelve 4-inch (10 cm) squares on a lined sheet, top each with plum quarters and streusel and bake 20 to 25 minutes.
Almond streusel: replace 1/3 cup (50 g) of the streusel flour with ground blanched almonds.
Estimated · per serving
Nutrition
Per serving = 1 of 15 servings this recipe makes.
426Calories / serving
12.1gFat
77.9gCarbs
5.8gProtein
37.7gSugar
Whole recipe (15 servings):
~6390 cal ·
182g fat ·
1169g carbs ·
87g protein ·
566g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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