Summary

Ingredients

For the dough:

• 50 g butter
• 50 grams sugar
• 1 pinch (s) salt
• 250 g flour
• 1 tablespoon baking powder
• 125 ml water, approx.

For covering:

• 4 apples
• 200 ml water
• 1 tablespoon lemon juice
• 1 tablespoon rum
• 50 g raisins
• 1 tablespoon flour
• Cinnamon, to taste

For the cream:

• 4 egg (s)
• 100 g suar
• 500 g quark
• 0.5 ½ lemon (s), the zest it
• 200 g sour cream
• 3 tablespoon flour

For the sprinkles:

• 200 g flour
• 50 g cornstarch
• 100 g suar
• 1 teaspoon cinnamon
• 150 g butter

Print Recipe Pin Recipe

Instructions

1. Grease a springform pan and chill.
2. For the dough, stir the butter with the sugar until frothy.
3. Add the flour, milk and baking powder and knead everything into a smooth dough.
4. Knead in a little more milk or flour if necessary.
5. Roll out the dough and place in the springform pan, pulling up an approx. 4 cm high edge. Then put it back in the refrigerator.
6. Peel the apples, remove the core and cut into wedges.
7. Mix 50 ml of water with the flour.
8. Put the apple wedges in a saucepan with the rest of the water, sugar / sweetener, cinnamon stick, lemon juice and rum and simmer for about 10-15 minutes until soft.
9. In the meantime, mix the flour with the starch, sugar and cinnamon for the crumble, use the hand mixer or simply use the hand mixer to make crumble.
10. Refrigerate.
11. Then add the mixed flour to the apple mixture and bring to the boil again while stirring. Allow to cool slightly.
12. In the meantime, preheat the oven to 180 ° C top / bottom heat.
13. For the quark mixture, beat the eggs with the sugar until creamy. Stir in the quark, flour, lemon zest and sour cream.
14. Pour the apple mixture into the mold and smooth it out, pour the quark mixture over it.
15. Spread the streusel on top and bake in the preheated oven (preferably on the lowest or second lowest rack) for about 1 hour. Cover with aluminum foil if necessary.
16. Let cool completely on a wire rack, then loosen the springform pan.
17. Important: The dough - a so-called baking powder dough, as it was used in the past as a lighter and cheaper alternative to shortcrust pastry - especially in the post-war period - must be processed as quickly as possible, as it swells up a little due to the baking powder. Therefore, it should be brought into shape as quickly as possible after preparation. If you like, you can of course also just use shortcrust pastry.