Apple Curd Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 300 grams flour
- 200 g butter
- 100 g powdered suar (powdered suar)
- 1 egg yolk
- 1 pinch (s) salt
- 1 teaspoon vanilla sugar
- some lemon zest, organic
For the filling:
- 700 g quark (curd cheese)
- 150 g powdered suar
- 30 g vanilla puddin powder
- 30 g e yolks, about 2 pieces
- some lemon zest, organic
- some lemon juice
For the filling:
- 1 ½ kg apples, e.g., Elstar
- cinnamon
- raisins, optional
- 100 g suar, ranulated suar or brown suar, if desired also half-half
- 1 tablespoon lemon juice
For the sprinkles:
- 250 g flour
- 200 g butter
- 200 g suar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat.
- For the shortcrust pastry, quickly knead the flour, cold butter cubes, icing sugar, egg yolk, lemon zest, salt and vanilla sugar by hand or with a food processor to form a smooth dough. Roll out on the baking sheet and prick several times with a fork.
- Now bake the dough on the middle rack in the preheated oven for about 15 minutes until lightly golden brown. Take out of the oven and set aside.
- Reduce the heat to 180 ° C.
- For the crumble, crumble all the ingredients by hand. Chill the streusel in the bowl.
- Peel the apples, cut them into small cubes and place them in a bowl with lemon water, this will prevent them from turning brown.
- For the curd mixture, put the powdered sugar and curd in a bowl. Mix the pudding powder with the egg yolk, lemon zest and a little lemon juice, also add to the bowl and stir everything in the food processor or hand mixer until frothy. Spread the curd mixture on the pre-baked shortcrust pastry.
- Drain the apples and drain well. Mix with the raisins, cinnamon, sugar and lemon juice and apply to the curd sauce. Finally, cover with the butter crumbles.
- Bake the cake in the oven at 180 ° C for 50 - 55 minutes.
- Tip: Austrian quark is usually a little drier than quark in Germany - so you may need to let it drain!
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