Summary

Ingredients

• 150 g hazelnuts
• 200 g marzipan paste
• 3 m. Apples, tart ones
• 2 tablespoon lemon juice
• 2 tablespoon sugar
• 80 g suar (or 1.5 teaspoons liquid sweetener)
• 150 g low-fat quark
• 6 tablespoon milk
• 6 tablespoon oil
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 300 grams flour
• 1 packet baking powder
• 1 egg yolk
• 1 teaspoon cream or condensed milk
• 3 tablespoon apricot jam
• Fat for the shape
• Flour for the work surface

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Instructions

1. Roughly chop the hazelnuts. Coarsely grate the marzipan mixture and mix with the hazelnuts. Peel and core the apples and cut into fine sticks, then mix with lemon juice and 2 tablespoons of sugar.
2. Now mix the low-fat quark with milk, oil, 80 g sugar, vanilla sugar and salt. Mix flour and baking powder, add and work everything into a smooth dough. Roll out into a plate (approx. 40 cm x 40 cm) on a floured work surface.
3. Mix the apple sticks into the nut mass and spread on the dough. Leave an approx. 3 cm wide border free on one side and brush it thinly with water. Roll up the dough from the opposite side.
4. Cut the rolling pin into 10 pieces. Line a springform pan (26 cm) with baking paper and grease the edge. Place 7 pieces in a circle with the cut surface facing up on the edge of the springform pan, place the remaining pieces in the middle, carefully pressing them together.
5. Bake the cake in a preheated oven (electric stove: 175 ° C) for about 45 minutes. In the meantime, stir together the egg yolk and cream and, after 30 minutes, brush the cake with it.
6. Stir the apricot jam until smooth and coat the finished cake, which has been removed from the mold, with it while it is still warm.