Apple bee sting cake with cranberry

For 16 pieces
  • 350 g flour
  • 325 g Sugar
  • 225 g Butter
  • 6 eggs (size M)
  • 1 Package Vanillin sugar
  • 1,25 kg Apples (e.g. B. Elstar)
  • 3 EL Lemon juice
  • 200 g Cranberries
  • 250 g Quark (20% fat)
  • 1 (20 g) heaped tablespoons of cornstarch
  • 2 EL Breadcrumbs
  • 75 g whipped cream
  • 150 g Almond flakes
  • 1 EL Icing sugar
  • fat
  • flour
  • Aluminum foil
105 minutes
flour, 150 Knead g sugar, 150 g butter in pieces, 2 eggs and vanilla sugar to a smooth dough. Cover and chill for about 30 minutes. Peel, quarter and core the apples. Cut the apples into thin wedges and drizzle with lemon juice. Wash, sort and drain the cranberries. Mix the quark, 100 g sugar and starch until smooth. Stir in 4 eggs. Grease a springform pan with a high rim (26 cm Ø; 7 cm high). Approx. Roll out half of the dough on a floured work surface round (26 cm Ø). Line the bottom of the mold with it. Roll out the remaining dough as well. Cut into strips approx. 6 cm wide. Place on the edge of the mold and press down firmly, especially between the bottom and the edge. Sprinkle the bottom with breadcrumbs. Mix the apples with the cranberries and place in the tin. Pour the quark over the top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rail for about 30 minutes. Briefly bring to the boil 75 g butter, 75 g sugar and cream in a saucepan while stirring, stir in the almonds. Spread the bee sting mixture on the cake. Bake in the oven at the same temperature for another 30 minutes. Possibly place a baking sheet or aluminum foil on the bottom of the oven, as the bee sting compound may drip. Cover cake after approx. 15 minutes. Take the cake out of the oven and let it cool on a wire rack. Remove the cake from the tin and dust the edge with powdered sugar. Whipped cream tastes good with it
3 1/2 hours waiting time
1 Pieces approx .:
  • 440 kcal
  • 1840 kJ
  • 9 g protein
  • 22 g fat
  • 50 g carbohydrates


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