Streuselkuchen

Serves 10

Pastry:

• 170 g sugar,

• 170 g soft (or melted) butter,

• 340 g flour,

• 1 packet vanilla sugar,

• 1 egg,

• 1 teaspoon baking powder.

Fresh cheese cream:

• 250 g full fat fresh cream cheese (Philadelphia),

• 50 g sugar,

• 1 packet vanilla sugar,

• 1 lemon (juice and grated peel),

• 1 kg of fruit e.g.: stoned plums, apricots or cherries. Plums and apricots are best if slightly caramelised in a little sugar. Just heat them for a couple of minutes together with a bit of sugar.}

Preparation

Preheat oven to 180ºC. Mix all dry ingredients for pastry. Put aside a handful of pastry for the “Streusel”. Distribute the remaining pastry evenly in an oven proof to form a base. Prepare the cream mixture and spread on pastry base. Place fruit on cream and sprinkle “Streusel” on top.

Bake for 45-60 minutes at 180ºC. If the top gets too brown, cover with foil.