Apple and cheese sheet cake

For 24 pieces
  • 275 g soft butter
  • 250 g Sugar
  • 2 packet vanillin sugar
  • 4 Eggs (size M)
  • 500 g Lean quark
  • 1 packet pudding powder 'vanilla flavor'
  • 1,75 kg apples (e.g. B. Elstar)
  • juice of 1 lemon
  • 1 pinch Salt
  • 200 g flour
  • 1 1/2 TL baking powder
  • 250 g Apricot jam
  • Fat
105 minutes
Mix 150 g butter, 150 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until creamy. Separate 2 eggs. Chill the egg whites. Gradually stir in the egg yolks. Stir in the quark and pudding powder. Peel, quarter and core the apples, cut into thin wedges and drizzle with lemon juice. For the batter 125 g butter,Mix 100 g sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in 2 eggs one after the other. Mix flour with baking powder, gradually stir in. Grease the oven's drip pan (32 x 39 cm). Put the dough on top and smooth it out. Beat the egg whites with the whisk of the hand mixer until stiff. Carefully fold under the quark cream. Spread half of the apples in a fan shape on the dough. Put the quark cream on top and smooth it out. Distribute the remaining apple wedges tightly on top of the quark cream. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for 45-50 minutes. Bring the jam to the boil, strain through a sieve. Take the cake out of the oven. Brush the apples with it and bake for another 5 minutes. Let cool on a wire rack. Whipped cream tastes good with it
1 hour waiting time
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 5 g protein
  • 11 g fat
  • 33 g carbohydrates


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