Summary

Ingredients

• 750 g apples, more tart (e.. Boskop
• 50 g sultanas
• 1 lemon (s), including the juice
• 5 egg (s)
• 125 g butter, soft
• 200 g suar
• 1 pinch (s) salt
• 1 kg quark (low-fat quark)
• 2 ½ pack custard powder, vanilla, for cooking
• 1 packet baking powder
• 50 g almond (s) (sticks)
• 3 tablespoon apricot jam

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Instructions

1. Grease the springform pan (26 cm). Wash the sultanas. Peel, quarter and core the apple and cut crosswise into very thin slices (preferably with a slicer), drizzle with lemon.
2. Separate 3 eggs, stir fat, sugar and salt until creamy. Stir in 3 egg yolks and 2 eggs individually, then low-fat quark. Mix in pudding powder and baking powder and stir in.
3. Beat egg whites until stiff. Fold the apples and sultanas into the curd mixture. Pull the egg whites underneath. Brush into the mold. Bake in a preheated oven (electric stove: 175 degrees / convection 150 degrees / gas: level 2) for about 1 ¼ hour. (possibly cover the last 15 minutes)
4. Roast the almonds without fat, leave to cool. Spread the jam on the cake while it is still warm, sprinkle with the almonds.
5. Note: those who do not have to do without the flour can still use 50 g. Stir in the flour, the cake will then be a little firmer.