Apple – Almond Cake with Cream – Topping La Mäusle

Summary

Ingredients

• 750 g apples, sweet / crumbly, rouhly rated (net weiht)
• 1 tablespoon cornstarch
• 3 tablespoon oil, neutral (e.g. sunflower oil)
• 3 tablespoon cane sugar
• 1 pinch (s) salt
• 1 cup sour cream, (200 g)
• 200 g almond (s), round
• 3 tablespoon cornstarch
• 2 teaspoons, leveled tartar baking powder
• raisins
• 200 g cream
• 250 g quark, 20%
• 3 tablespoon cane sugar
• 2 tablespoon cornstarch
• 1 teaspoon, leveled cinnamon, ground (possibly more)
• Vanilla powder, alternatively
• cane sugar, for sprinkling

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Instructions

1. Clamp parchment paper into the bottom of a springform pan (26 cm diameter).
2. Mix the grated apple with the cornstarch.
3. Preheat the oven to 200 degrees top / bottom heat.
4. Mix the oil, sugar and salt together and let stand briefly until the sugar has dissolved in the oil. Stir in the sour cream, almonds, cornstarch and tartar baking powder. Pour the mixture into the springform pan and smooth it out. Then spread the apples on top. Do not use any juice that may have formed on the bottom of the bowl.
5. If you like, you can also spread raisins on top.
6. For the topping, stir the cream and quark, sugar, cornstarch and cinnamon (or vanilla powder) until frothy and creamy and pour over the apples.
7. Bake for 15 minutes at 200 degrees, then at 175 degrees for 30 minutes.
8. Sprinkle thinly with sugar and bake for another 15 minutes + 10 minutes of post-heating.
9. Let it cool down in the pan and let it steep in the fridge overnight.
10. Although it tastes so cold, the cake is then a bit unstable.
11. The cake will keep fresh for two to three days in the refrigerator, well covered.
12. Note: Thanks to the sweet apples, no sugar is used in the amount of apples.
13. If you don`t bake according to food combining and prefer tart apples, you should adjust the amount of sugar according to the acidity.