Apple curd cake

  • 150 g marzipan raw mass
  • 150 g Butter or margarine
  • 175 g Sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 125 g flour
  • 1 TL baking powder
  • 9 sheet white gelatine
  • 750 g red-cheeked apples
  • 250 ml lemon juice
  • 500 g Quark
  • (lean level)
  • 1 packet vanillin sugar
  • grated zest of 1 untreated lemon
  • 250 g whipped cream
  • Lemon balm leaves
  • fat
90 minutes
Dice marzipan. Mix the fat, marzipan, 75 grams of sugar and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir briefly into the mixture. Pour the dough into a greased springform pan (26 cm Ø) and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 30 to 35 minutes. Remove from the tin and let cool down on a wire rack. Soak gelatin. Wash apples. Cut two thin slices out of the middle of the apples (leave the stems and core on the slices). Split two apple halves into wedges, cut the rest into small cubes. Drizzle the cube with two tablespoons of lemon juice. Boil 100 milliliters each of lemon juice and water. Stew the apple slices and wedges in portions for three minutes over a low heat, drain well. Mix the quark, remaining sugar, vanilla sugar, lemon zest and remaining juice. Squeeze out the gelatine, dissolve over low heat, stir into the quark mixture. Whip the cream. Place the cake base on a plate. Cover with the springform or a cake edge. As soon as the quark mixture begins to set, fold in the cream and diced apple. Spread the cream on the marzipan base. Chill the cake for two hours. Loosen the edge. Cover with steamed apple slices and wedges and serve decorated with the lemon balm leaves. Makes 16 pieces
1340m kJ / 320 kcal
1 portion approx .:
  • 320 kcal


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