Apple and cheese sheet cake

For 8 people
  • 275 g Butter
  • 250 g Sugar
  • 2 P. Vanilla sugar
  • 4 eggs
  • 750 g Quark
  • 2 P. Vanilla pudding powder
  • 1,75 kg Apples
  • 2 EL lemon juice
  • 1 pinch salt
  • 200 g flour
  • 1 P . Baking powder
  • 250 g Apricot jam
45 minutes
very easy
Beat 150 g butter, 150 g sugar with 1 p. vanilla sugar until frothy. Separate 2 eggs. Chill the egg whites. Add egg yolks to the butter mixture and beat until frothy. Fold in the quark and the pudding powder.
Peel, quarter and core the apples, cut into wedges and drizzle with lemon juice. Beat the remaining butter with the remaining sugar, remaining vanilla sugar and salt until frothy. Beat in the remaining eggs.
Mix the flour with baking powderand stir in. Place the dough on a baking sheet and smooth out.
Preheat the oven to 200 ° C. Spread half of the apples on top. Beat egg whites until stiff and fold into the quark cream. Spread on the apples, cover with the remaining apples. Bake the cake for about 50 minutes.
Bring the jam to the boil, strain through a sieve. Take the cake out of the oven and brush with jam. Bake for 5 minutes, leave to cool.


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