Apple-Cheese Cake in Franconian Style

Ingredients

• 20 g yeast
• 400 g flour
• 1.5 cups lukewarm water
• 1 pinch salt
• 100 g liquid butter
• 1 kg quark
• 1.5 kg apples
• 150 g sugar
• 1 packet vanilla sugar
• 125 ml milk
• 4 eggs
• 4 tbsp almond slivers (or almond flakes)

Instructions

1. 1.

   Preheat the oven to 210°C (top/bottom heat).

2. 2.

   Crush the yeast in a bowl and dissolve it in some lukewarm water, mix with 2 tbsp flour and let rise covered for about 20 minutes. Sift the remaining flour onto the work surface, make a small well and add the pre-ferment there, then add a pinch of salt, the rest of the water and butter, kneading thoroughly into a smooth dough (the dough should be soft; add more flour or liquid if needed).

3. 3.

   Transfer the dough to a bowl and let it rise in a warm place for at least 1 hour until doubled in volume. Then take it out, give it a quick knead and roll it out to baking sheet size. Line a greased baking sheet with it and press up a small edge.

4. 4.

   Whisk the quark with milk until smooth, then beat the eggs with sugar and vanilla sugar, add them to the quark mixture and stir in. Spread the quark batter evenly over the yeast dough.

5. 5.

   Peel, quarter, core and thinly slice the apples. Evenly top the cake with the apple slices, sprinkle almond slivers on top, then let it rise for about 20 more minutes.

6. 6.

   Bake in the preheated oven for about 30 minutes.