Summary

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

1. Preheat the oven to 190 ° C top / bottom heat.
2. 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.
3. 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.
4. Reduce the heat to 180 ° C.
5. For the crumble, crumble all the ingredients by hand. Chill the streusel in the bowl.
6. Peel the apples, cut them into small cubes and place them in a bowl with lemon water, this will prevent them from turning brown.
7. 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.
8. 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.
9. Bake the cake in the oven at 180 ° C for 50 - 55 minutes.
10. Tip: Austrian quark is usually a little drier than quark in Germany - so you may need to let it drain!