Apple cider cake

For 12 pieces
  • 125 g Butter
  • 150 g Rusks
  • 6 sheets gelatine
  • 500 g lean quark
  • 200 g Schmand
  • 125 g + 2 tbsp sugar
  • 1 packet vanillin sugar
  • 350 ml Cider
  • 300 g whipped cream
  • 750 g firm apples
  • juice of 1/2 lemon
  • 1 packet clear cake topping
  • Fat
50 minutes
Melt the butter. Finely mix the rusk in the universal chopper. Mix the butter and crumbs and press them onto the greased base of a springform pan (approx. 26 cm Ø). Chill the base
Soak the gelatine in cold water. Quark, sour cream, 125 g sugar, vanillin sugar andMix 50 ml apple cider. Squeeze out the gelatine and melt it in a small saucepan. Stir in 3 tablespoons of quark cream, then stir into the rest of the cream. Chill the cream for about 20 minutes until it starts to gel. Whip the cream until stiff and fold in carefully. Pour the cream into the springform pan, smooth it out and chill for at least 4 hours.
Peel and quarter the apples and remove the core. Cut the apple quarters into thin wedges and drizzle with lemon juice. Bring 300 ml apple cider and 2 tablespoons sugar to the boil. Cover and simmer the apple wedges over low to medium heat for about 3 minutes until soft. Take out and let cool on a baking sheet or tray. Measure out 250 ml apple stock, pass through a sieve and also let cool down
Remove the cake from the mold. Spread the apple slices on top in a fan shape. Mix together the apple stock and icing powder and briefly bring to the boil while stirring. Spread the icing on the cake from the center outwards and chill for about 30 minutes. Arrange the cake on a platter
Waiting time approx. 4 1/2 hours
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 9 g protein
  • 22 g fat
  • 33 g carbohydrates


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