Apple Cake with Crumb Topping

Ingredients

• 5 apples
• 2 tbsp lemon juice
• 1 kg low-fat quark
• 200 g soft butter
• 120 g raw cane sugar
• 1 tsp vanilla powder
• 4 eggs
• 6 tbsp spelt semolina
• 1 packet baking powder
• 1 packet vanilla pudding powder
• 1 tbsp powdered sugar from raw cane sugar
• 100 g spelt whole‑grain flour
• 1 pinch Cinnamon powder

Instructions

1. 1.

   Peel, quarter, core and dice the apples. Toss with lemon juice.

2. 2.

   Drain the quark through a fine sieve. Beat 125 g butter with 50 g raw cane sugar and vanilla powder until fluffy. Separate eggs; gradually fold yolks into the mixture. Whisk semolina with baking powder and pudding powder, then slowly pour into the cream while stirring. Beat egg whites with 50 g raw cane sugar to stiff peaks. Fold in apples with quark first, then fold in the meringue. Grease the pan if needed. Pour the apple‑quark batter into the pan and smooth.

3. 3.

   For the crumb topping, rub flour with 75 g butter, 20 g raw cane sugar and cinnamon between your hands until crumbs form. Sprinkle over the cake and bake in a preheated oven at 180 °C (160 °C fan; gas level 2–3) for about 50–60 minutes, covering if necessary. Remove from oven, let cool in the pan, then unmold, dust with powdered sugar and serve.