Marzipan Quark Cake with Apples and Sprinkles

Summary

Ingredients

• 4 apples, sort as desired, approx. 750 g
• 0.5 ½ lemon (s), juice from it
• 400 g flour
• 280 g suar
• 1 packet baking powder
• 300 g butter, soft
• 4 medium egg (s)
• 100 g marzipan paste
• 1 packet vanilla sugar
• 250 g low-fat quark
• 1 tablespoon powdered sugar
• some fat and breadcrumbs for the pan

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Instructions

1. Wash, peel, quarter and core the apples. Score the curve with the prongs of a fork. Drizzle with lemon juice to prevent them from turning brown. Grease a springform pan (26 mm) and sprinkle with breadcrumbs.
2. Mix the flour with 200 g sugar and baking powder. Add 200 g butter in flakes and 2 eggs. Knead the dough until smooth with the dough hook of the hand mixer. Press half of the dough into the mold as a base, pressing approx. 3 cm up the edge. Set the mold aside.
3. Dice the room-warm marzipan and stir with 100 g butter until creamy. Separate 2 eggs, stir 80 g sugar, vanilla sugar, quark and egg yolk into the marzipan mixture. Beat the egg white until stiff and fold in with a spatula or whisk.
4. Pour the quark mixture into the springform pan and smooth it out. Distribute the apple quarters in the springform pan with the curvature upwards and press lightly into the mixture.
5. Pluck the rest of the dough with your hands into sprinkles and sprinkle evenly over the apples. Bake in a preheated oven (175 ° C, fan oven 150 ° C) for 1 to 1 ¼ hours.
6. Take the cake out of the oven and let it rest for 15 minutes. Then remove from the edge of the mold with a knife and let cool for 2-3 hours. Then remove the cake from the mold and let it cool down completely. But it is also lukewarm a pleasure. Finally dust with powdered sugar.
7. The cake is also easy to freeze.