Nut‑Nougat Crumble Cake

Preheat the oven to 150 °C fan (conventional oven 175 °C) and line a 26 cm springform pan with baking paper.

Place 150 g soft butter, 125 g sugar, flour, baking powder and a pinch of salt in a bowl and first knead with the dough hooks, then use your hands to form crumbs.

Press half of the crumbs into the pan and compact them evenly to form the base.

Chill the pan with the base and the remaining crumbs for about 30 minutes.

Beat the remaining butter with 125 g sugar until creamy, then beat in the eggs one at a time.

Add the quark, mascarpone, nut-nougat spread and chocolate pudding powder and stir everything into a smooth cream.

Spread the cream evenly over the crumb base.

Knead the remaining crumbs with chopped hazelnuts and pistachios and distribute them as a topping over the cream.

Bake the cake in the preheated oven for about 1 1/4 hours.

Remove the cake from the oven and let it cool completely in the pan.