Apple ring cake

For 12 pieces
  • 750 g apples
  • juice of 1 lemon
  • 350 g Lean quark
  • 1 EL Milk
  • 3 eggs (size M)
  • 4 EL Oil
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 200 g Flour
  • 1 Package Baking powder
  • 100 g Cranberries from the glass
  • 2 -3 EL Apricot jam
  • 20 g Desiccated coconut
90 minutes
easy
1.
Peel the apples and use a cutter to cut out the core. Slice the apples and drizzle with lemon juice. Mix 100 g quark, milk, 1 egg, oil, 50 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Mix the flour and baking powder and fold into the quark mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the dough in it with your hands, pulling up the edge approx. 4 cm. Separate the remaining eggs. Mix the remaining quark, egg yolk and remaining sugar with the whisk of the hand mixer. Beat egg whites until stiff and fold in carefully. Put on the dough and smooth out. Spread the apples on top and fill the holes with 1/2 teaspoon of cranberries each. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25-30 minutes. Let cool on a wire rack. Warm up the jam and brush the apples and the edge of the cake with it. Sprinkle the edge of the cake with desiccated coconut
1 piece approx:
  • 240 kcal
  • 1010 kJ
  • 8 g ​​protein
  • 7 g fat
  • 36 g carbohydrates

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