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It's a spring coffee cake with three delicious layers. On the bottom is a spelt pastry made with Quark (German fresh cheese) and olive oil, sweetened with erythritol (a sugar alcohol that has zero glycemic index and it does not increase the blood sugars), followed by a layer of fresh strawberries, then it's finished with a buttery crunchy streusel. This is an easy and delicious way to enjoy strawberry season.
Topping & StreuselCrust with German Quark and Olive Oil

100 g Refined spelt flour
50 g Erythritol
Pinch of black salt
80 g Unsalted butter, chopped
1/2 tsp Vanilla extract
600 g Fresh strawberries, halved

150 g Quark (German fresh cheese)
70 ml Milk 75 ml Mild olive oil
60 g Erythritol
Pinch of black salt
280 g Refined spelt flour
12 g Baking powder
3 / 9 g Strawberry flavoured tea bags
30 g Almond meal

Place spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla extract. Rub everything together until the mixture resembles coarse crumbs.
Place all the ingredients for the crust, except 30 grams of almond meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved almond meal over.
Gently press the halved strawberries into the crust and top with the prepared streusel.
Preheat the oven to 180C/3...