Apple pie with mascarpone topping

For 20 pieces
  • Fat and flour
  • 2 kg Apples, juice of 1 lemon
  • 250 g soft butter / margarine
  • 200 g + 50 g sugar
  • 1 Package Vanillin-Sugar
  • 1 Pinch Salt, 8 eggs (Gr. M)
  • 250 g Flour, 1 teaspoon baking powder
  • 100 g Cornstarch
  • 3 (30 g) easy going. Tbsp cocoa
  • 175 g Mascarpone
  • 500 g Lean quark
  • 1 Pckch. 'Vanilla' pudding powder
  • Icing sugar
105 minutes
easy
1.
drip pan ( approx. 32 x 39 cm; at least 3 cm deep), dust with flour. Peel, halve and core the apples. Score several times lengthways with a fork or cut with a knife on the curved side. Drizzle with lemon juice
2.
Mix the fat, 200 g sugar, vanilla sugar and salt until creamy. Mix in 4 eggs one at a time. Mix the flour, baking powder, starch and cocoa, stir in briefly in portions. Spread on the drip pan. Pat the apples dry and spread on top with the curvature facing up.
3.
Beat 4 eggs and 50 g sugar until frothy. Mix the mascarpone, quark and pudding powder together. Stir into the egg mixture. Spread on the apples. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Min. Let cool down for 4 hours. Dust with powdered sugar
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 9 g protein
  • 18 g fat
  • 40 g carbohydrates

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