Apple – Quark – Yeast Cake La Mäusle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g spelled flour, fine
- 3 tablespoon cane sugar, (raw cane sugar)
- 1 pinch (s) salt
- 10 g yeast, fresh
- 100 ml water
- 4 tablespoon heavy cream
- 50 g butter, melted
- 1 egg yolk
For the filling:
- 250 g quark, 20%
- 250 g quark, 40%
- 200 g crème fraîche
- 1 egg (s), whole
- 1 egg yolk
- 30 g cornstarch
- 1 pinch (s) salt
- 2 m. Apples, crumbly / sweet, grated
- 5 tablespoon cane sugar, (raw cane sugar)
- 1 teaspoon cinnamon
- 50 g flaked almonds
Print Recipe
Pin Recipe Instructions
- For the yeast dough:
- Dissolve the yeast with the salt in the water and let stand for about 15 minutes.
- Mix the flour with the sugar. Knead together with the yeast water, egg yolk, butter and cream to form a smooth dough until the bowl is clean (kneading time by hand about 5 to 8 minutes). Cover and let rise to double volume in a warm place (walking time about 1 hour).
- Mix the apples with 3 tablespoons of sugar and the cinnamon and set aside. If the apples should draw strong water, place in a colander and drain.
- Mix the quark (20 and 40%) with the creme fraiche, egg, egg yolk, salt and the remaining sugar until creamy.
- Spread the batter in a springform pan with your hands. Then let it rest for a few minutes, as this will prevent the dough from contracting as much as it is processed further. Pull up an edge about 3 fingers high.
- Preheat the oven to 175 degrees top / bottom heat.
- Stir the cornstarch into the quark mixture without lumps and fold in the grated apple.
- Pour the filling into the prepared form and smooth it out. Sprinkle with the flaked almonds.
- Baking time: approx. 50 minutes (stick test).
- The cake tastes (lukewarm) as a dessert, (warmed up in the micro) for breakfast or (just so cold) with a coffee gossip.
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