Apple and poppy seed quark sheet cake

For 24 pieces
  • 1,2 kg apples
  • 5 EL lemon juice
  • 125 g marzipan raw mass
  • 250 g Butter or margarine
  • 325 g Sugar
  • 1 pinch salt
  • 2 package Vanilla sugar
  • 75 g Cornstarch
  • 350 g flour
  • 1 Package Baking powder
  • 9 Eggs (size M)
  • 300 g Lean quark
  • 1/2 packet 'Vanilla flavor' sauce powder
  • 1 pack (250 g) ready-to-bake poppy seed filling
  • 2 EL Apricot jam
  • 1 EL Icing sugar
  • fat and flour
  • Mint and apple slices
90 minutes
light
1.
Peel the apples, quarter them, cut out the core and scratch the tops. Drizzle with lemon juice and cover. Roughly grate the marzipan in a mixing bowl. Add the fat, 250 g sugar, salt and 1 packet of vanillin sugar and stir until creamy with the whisk of the hand mixer. Mix the starch, flour and baking powder. Gradually stir 6 eggs into the fat and sugar mixture. Sift the flour mixture on top and stir in. Mix the quark, 3 eggs, 75 g sugar, sauce powder and 1 packet of vanillin sugar well. Pour apples into a colander and drain well. Grease the oven's drip pan (32 x 39 cm) and dust with flour. Pour in the dough and smooth it out. Spread the poppy seed mixture and quark mixture on the batter, tablespoon by spoon, add the apples. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Meanwhile, spread the apricot jam through a fine sieve. Take the cake out of the oven, put it on a rack, immediately brush the apples with apricot jam and let cool. Dust the cake with powdered sugar and cut into pieces. Decorate with mint and apple slices if you like.
2.
Wait 1 hour. Photo: Först,
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 8 g ​​protein
  • 15 g fat
  • 42 g carbohydrates

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