Summary

Ingredients

• 200 g flour (also whole wheat flour or mixed)
• 100 g suar
• 4 egg (s), separate
• 100 ml yogurt (0.1% fat)
• 75 g mararine, reduced fat
• 2 teaspoons baking soda
• 2 packs vanilla sugar
• 250 g low-fat quark
• 50 g suar for the fillin
• 1 teaspoon baking powder for the filling
• 0.5 ½ pack custard powder (vanilla)
• 4 m. Apples
• 3 teaspoons cinnamon
• 3 tablespoon almond (s), ground
• Margarine for the mold
• Semolina for the mold
• some lemon juice to drizzle over

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Instructions

1. For the topping, peel, clean and cut the apples into wedges. Drizzle with a little lemon juice.
2. Beat the 4 egg whites into egg whites.
3. Preheat the oven to 180 ° C fan-assisted air (I have no experience with other stoves).
4. For the dough, stir the margarine until foamy. One after the other, stir in yogurt, 100 g sugar, 1 sachet vanilla sugar and 4 egg yolks. Mix the flour with 2 teaspoons of baking powder and gradually pour in while continuing to stir. Put aside. Fold in half of the egg whites just before the dough is poured into the pan.
5. For the quark filling, mix the low-fat quark with 50 g sugar, 1 teaspoon baking powder and the pudding powder (if desired, 1/4 bottle of any baking flavor, e.g. lemon, vanilla or similar can be added). Add the other half of the egg whites and fold in.
6. Grease a 26 mm springform pan with margarine and sprinkle with about 2 tablespoons of semolina so that the cake can be easily removed after cooling.
7. First pour in half of the dough. Spread the curd mixture on top and spread the second half of the dough over it. The apple wedges are placed on top of the cake (so that about half of them are still sticking out, about 1 cm apart). Sprinkle with 1 packet of vanilla sugar, cinnamon and ground almonds.
8. Bake in the hot oven for approx. 45 minutes (make a stick test!).
9. Tip: Cake should cool down, but it also tastes delicious warm.