Summary

Ingredients

• 3 apples, diced
• 4 tablespoon amaretto

For the dough:

• 125 g suar
• 1 egg (s)
• 200 g flour
• 25 g cocoa powder
• 1 pinch cinnamon
• 2 teaspoons baking soda
• 1 pinch (s) salt
• 125 g butter

For the filling:

• 3 egg (s), separated
• 500 g quark, lean level
• 125 g butter, melted
• 40 ml amaretto
• 1 packet pudding powder, almond flavor
• 140 g suar
• Fat for the shape

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Instructions

1. First peel, core and dice the apples, mix with the amaretto and let it steep.
2. Put the dough ingredients in a bowl and work with the dough hook (or with your bare hands) into a smooth dough. Line a greased springform pan (26 cm) with 2/3 of the dough, pulling up an approx. 2 cm high rim and chill the remaining dough. Prick the base several times with a fork and prebake in a preheated oven at 180 ° for about 10 minutes.
3. In the meantime, prepare the filling. Beat egg yolks and sugar until frothy. Stir in the quark, butter, amaretto and pudding powder. Beat the egg whites until stiff and carefully fold in the egg whites. Pour the whole quark mixture into the pre-baked base. Drain the apples over a sieve and distribute them on the curd mixture.
4. Spread the rest of the dough on top in small pieces (similar to the Russian plucked cake) and bake for about 1 hour at approx. 180 °.