Apple cheesecake from the tray with meringue topping

For 24 pieces
  • 1,25 kg apples (e .g . Elstar or Boskop)
  • 4 EL lemon juice
  • 425 g Sugar
  • 300 g flour
  • 2 crossed TL (approx. 10 g) baking powder
  • 7 eggs (size M)
  • 150 g Butter
  • 1 package Vanilla sugar
  • 500 ml Milk
  • 1 packet 'Vanilla flavor' sauce powder
  • 60 g durum wheat semolina
  • 750 g Lean quark
  • 250 ml Oil
  • possibly . Icing sugar
  • flour
  • Fat and flour
90 minutes
light
1.
Quarter apples, Cut out the core casing. Cut apple quarters into thin slices. Mix the apples, 3 tablespoons of lemon juice and 50 g of sugar. Mix the flour, baking powder and 150 g sugar in a bowl. Add 2 eggs and cold butter in pieces and knead until crumbly with the dough hook of the hand mixer. Knead quickly with your hands on a floured work surface to form a smooth dough. Grease a drip pan (size approx. 32 x 38 cm / depth approx. 3.5 cm) well and dust it with flour. Flatten or roll out the dough evenly with floured hands or a rolling pin. Spread the apples on the dough. Separate 4 eggs for the quark cream and refrigerate the egg whites. Mix 4 egg yolks, 1 whole egg, 175 g sugar, vanilla sugar and 1 tablespoon lemon juice. Stir in milk, sauce powder, semolina, quark and finally the oil one after the other. Pour the liquid quark cream evenly over the apples. Bake in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 35 minutes. Shortly before the end of the baking time, beat the rest of the egg white with the whisk of the hand mixer until stiff, sprinkling in 50 g of sugar. Take out the cake, carefully spread the egg whites evenly onto the curd mixture with a spatula. Bake in the oven at the same temperature for another 10 minutes. Let the cake cool down on the drip pan. Serve dusted with powdered sugar if necessary
2.
2 hours waiting time
1 piece approx .:
  • 350 kcal
  • 1470 kJ
  • 9 g protein
  • 19 g fat
  • 37 g carbohydrates

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