Summary

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

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Instructions

1. For the yeast dough:
2. Dissolve the yeast with the salt in the water and let stand for about 15 minutes.
3. 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).
4. 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.
5. Mix the quark (20 and 40%) with the creme fraiche, egg, egg yolk, salt and the remaining sugar until creamy.
6. 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.
7. Preheat the oven to 175 degrees top / bottom heat.
8. Stir the cornstarch into the quark mixture without lumps and fold in the grated apple.
9. Pour the filling into the prepared form and smooth it out. Sprinkle with the flaked almonds.
10. Baking time: approx. 50 minutes (stick test).
11. The cake tastes (lukewarm) as a dessert, (warmed up in the micro) for breakfast or (just so cold) with a coffee gossip.