Apple cheesecake from the tray

For 24 pieces
  • 325 g Butter
  • 300 g flour
  • 7 Eggs (size M)
  • Salt
  • 300 g + 2 tbsp sugar
  • 6 medium-sized apples
  • juice of 1 lemon
  • 1 packet vanillin sugar
  • 1,5 kg Lean quark
  • 125 ml Milk
  • 2 Parcel 'Vanilla flavor' pudding powder
  • 3 EL Apricot jam
  • 3 EL Hail Sugar
  • fat and flour
  • flour
  • cling film
90 minutes
light
1.
Cut 200 g butter into pieces. Knead the flour, 1 egg, butter, salt and 100 g sugar with the dough hook of the hand mixer, then work it into a smooth dough with your hands. Wrap the dough in foil and refrigerate for about 30 minutes. Peel and quarter the apples and remove the core. Cut the apple quarters again into 4 wedges. Drizzle the apple wedges with lemon juice. Grease the oven's drip pan and sprinkle with flour. Roll out the dough on a floured work surface and place on the drip pan. Continue rolling out or flattening until the bottom is covered. Mix 125 g butter, vanillin sugar and 200 g sugar with the whisk of the hand mixer until creamy. Stir in 6 eggs one after the other. First stir in quark, then milk and finally pudding powder. Spread the mixture on the dough and cover with the apple slices like a roof tile. Sprinkle apples with 2 tablespoons of sugar. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. Heat the jam and strain it through a sieve. After about 30 minutes, brush the apples with the jam. Take the cake out of the oven and let it cool down. Decorate the cold cake with the sugar. Whipped cream tastes good with it
2.
Waiting time approx. 1 1/4 hours
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 12 g protein
  • 14 g fat
  • 37 g carbohydrates

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