Fine Apple and Pear Cake with Quark and Yoghurt Cream and Crumbly Butter and Almond Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 apples
- 2 pear (s)
- 1 lemon (s)
- 3 egg (s)
- 200 g suar
- 1 tablespoon vanilla sugar
- 1 pinch (s) salt
- 300 g yourt, Greek
- 250 g quark, 20% fat
- 1 packet vanilla pudding powder for cooking
- 100 g butter
- 150 grams flour
- 50 g flaked almonds
- possibly powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C (convection). Peel, quarter and core the apples and pears, dice finely. Squeeze the lemon and drizzle the juice over the fruit.
- Separate the eggs, beat the egg whites with vanilla sugar and salt until stiff. Mix the egg yolks with 120 g sugar, yogurt, quark and pudding powder. Fold in the egg whites. Line a springform pan (26 cm) with baking paper. Pour in the curd mass.
- Melt the butter, knead with the sifted flour and the remaining 80 g sugar and the almond flakes until crumbly. Spread the fruit and the crumble on the curd mixture.
- Bake the cake on the middle rack for about 50 - 60 minutes. Allow to cool in the mold. Dust with powdered sugar if necessary.
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