Summary

Ingredients

• 275 g butter
• 375 grams flour
• 275 g suar
• 3 pts. Vanilla sugar
• 4 egg (s), (size M)
• 0.5 teaspoon ½ cinnamon
• salt
• 400 g apples (e.. Elstar)
• 2 tablespoon lemon juice
• 750 g quark, (low-fat quark)
• 1 point pudding powder, vanilla for cooking
• 1 lemon (s), grated zest, untreated
• Apple - columns to decorate
• Flour for rolling

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Instructions

1. Process 100 g butter in pieces with 250 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt to form a smooth dough. Wrap in foil and put in the fridge for about 30 minutes.
2. Melt 75 g butter. Process 125 g flour with 50 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, cinnamon and melted butter into crumble. Put in a cool place.
3. Peel the apples, quarter them and remove the core, then cut into pieces and drizzle with lemon juice.
4. Roll out the shortcrust pastry on a floured work surface in a circle and line a springform pan (26 cm) with it. Pull the dough up about 4 cm at the edge. Prick the bottom several times.
5. Beat 100 g butter with 150 g sugar and 1 packet of vanilla sugar until frothy. Separate 3 eggs, stir in egg yolks one at a time. Stir in the quark, pudding powder and lemon zest. Beat the egg whites with a pinch of salt until stiff and fold in, also fold in the apples. Smooth on the floor. Spread the sprinkles on top. Bake in the preheated oven at 175 ° C (convection: 150 ° C) for about 1 hour. Decorate with apple wedges.