Summary

Ingredients

• 4 tablespoon butter
• 150 g butter
• 1.2 kg apples, tart ones
• 7 tablespoon sugar, slightly heaped
• 250 grams sugar
• 1 lemon (s), juice and grated zest it
• 200 g flour
• salt
• 250 g crème fraîche
• 250 g quark (low-fat quark)
• 3 egg (s)
• 1 packet custard powder (vanilla)
• 3 tablespoon almond (s) (almond flakes)
• Icing sugar for dusting
• Fat for the shape

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Instructions

1. Grease the springform pan, 26 cm.
2. Quarter, peel and core the apples and sprinkle with a tablespoon of sugar. Heat 1 tablespoon butter, 2-3 tablespoon sugar and lemon juice in a saucepan. Cover and simmer the apple pieces for about 10 minutes (they should be soft, but not disintegrated), stirring occasionally. Let cool down for about 30 minutes.
3. Melt 150 g butter over low heat. Mix the flour, 100 g sugar and a pinch of salt in a bowl. Pour in the melted butter. Knead everything with the dough hook to make crumbles and then distribute in the springform pan and press on.
4. Briefly stir together the crème fraiche, quark, eggs, custard powder, 150 g sugar and lemon zest. Spread the drained apples on the batter. Spread the crème fraiche mass on top and sprinkle with almonds.
5. Bake in a preheated oven at 150 ° C for about 30 minutes.
6. Spread 3 tablespoons of butter in flakes and 2 tablespoons of sugar on the cake. Turn up the oven to 175 ° C, turn up the fan and bake the cake for about 20 minutes.
7. Allow to cool in the mold. Dust with powdered sugar.