Summary

Ingredients

For the yeast dough:

• 300 grams flour
• 80 ml milk
• 65 g suar
• 15 g yeast, fresh
• 75 g mararine
• 1 small egg (s)
• 1 pinch (s) salt

For the cream: (curd mixture)

• 75 grams sugar
• 50 g butter
• 1 egg (s)
• 200 g quark
• Boil ½ pack custard powder (vanilla) with 1/4 l milk and 2 tablespoon sugar
• 1 packet vanilla sugar
• 1 pinch cinnamon

For covering:

• 1 ½ kg apples, preferably Boskop
• 75 g almond (s), (splinters or flakes)
• 50 g raisins, marinated in rum or brandy
• 3 tablespoon semolina
• 4 tablespoon sugar
• 50 g mararine
• 125 g butter
• 150 g powdered suar

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Instructions

1. Yeast dough:
2. Sieve slightly warmed wheat flour (room temperature) into a bowl that is not too small. Press an indentation in the middle. In the lukewarm milk, crumble 1 teaspoon of sugar and the yeast, whisk, carefully pour into the center of the bowl and mix with part of the flour to form a thick paste. Put the margarine in flakes and the remaining sugar on the edge of the flour. Add spices. Keep the bowl warm. The yeast will rise in 20 to 25 minutes. Now work the egg and all the other ingredients into the dough, gradually kneading in the flour. The dough should be tight but not too firm. Then the dough has to rest for about 1 hour in a warm room. Then roll out the dough on a floured surface and place on a well-greased tray.
3. For the quark mixture, mix together the sugar, butter and egg and add the quark. Prepare a vanilla pudding from half a custard powder with 1/4 l milk and 2 tablespoon sugar and add it when it is cold. Add the remaining ingredients and stir vigorously. Peel and quarter the apples, remove the core, cut into wedges and place in vinegar water to prevent browning. Pat dry and place tightly on top of the cake. Scatter chopped almonds and raisins soaked in rum. Mix the semolina and sugar, sprinkle thickly on the cake and drizzle with melted margarine.
4. Bake at 180 degrees for 30-40 minutes.
5. When it is completely cool, brush generously with melted, cooled butter. The butter must stand on the cake, form a seal. Only when the butter is firm, cover with a thick layer of powdered sugar.