Summary

Ingredients

• 180 g powdered suar
• 180 g butter, soft
• 3 egg (s)
• 250 g quark
• 350 g flour, preferably fine 550
• 1 packet baking powder
• 1 lemon (s), untreated
• some Milk
• 8 apples, tart ones
• 100 g apricot jam
• 100 g flaked almonds

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Instructions

1. Beat the butter (can be a little runny, I put it in the microwave for a short while at defrosting) with the icing sugar and eggs with a whisk, then stir in the quark and some lemon zest. Gradually add the flour and stir in with the dough hook. If the dough is too firm, add a little milk, up to 100 ml - the dough should be soft but not flowing. Line the drip pan with parchment paper and spread the batter evenly on it.
2. Peel and core the apples and cut into 1 cm wide slices. Press the apple wedges deep into the dough, close together, but so that the curves of the wedges still peek out. Bake at 170 ° C for 40-50 minutes (stick test).
3. In the meantime, toast the almond flakes in a pan without fat until golden brown.
4. Let the cake cool down a little while heating the apricot jam, puree and mix with 2 tablespoons of lemon juice. Brush onto the lukewarm cake and finally sprinkle the almond flakes on top.