Apple Cheese Cake with Raisins

Ingredients

• 250 g spelt whole‑grain flour
• 120 g raw cane sugar
• 1 Vanilla bean
• 2 Eggs
• Salt
• 125 g cold butter
• 100 g raisins
• 50 ml rum (or cloudy apple juice)
• 600 g tart apples (Braeburn, Boskop)
• 2 tsp lemon juice
• 60 g cornstarch
• 500 g low‑fat quark
• 250 g cream cheese (¾ fat; at least 30% fat)
• 250 g crème fraîche

Instructions

1. 1.

   For the shortcrust dough mix flour with 65 g sugar. Split the vanilla bean lengthwise and scrape out the seeds. Separate the eggs, setting the whites aside. Quickly knead the flour mixture, vanilla seeds, yolks, a pinch of salt, and butter pieces into a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile soak the raisins in rum or apple juice.

3. 3.

   Peel the apples, quarter them, and remove the core. Slice two apples into rounds, dice the rest. Drizzle the apples with lemon juice.

4. 4.

   Divide the dough in half; roll one portion to a 26 cm diameter circle and lay it on the springform pan base. Shape the other half into a log, press it against the pan edge, and push it up about 7 cm high with your hands.

5. 5.

   Whisk the reserved egg whites with a pinch of salt until stiff peaks form. Mix the remaining sugar, cornstarch, quark, cream cheese, and crème fraîche together. Stir in the apple cubes. Fold in the meringue and pour the mixture into the pan. Arrange the apple slices on top and scatter the drained raisins over them.

6. 6.

   Bake the cake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) on the middle rack for 40–50 minutes. If needed, cover halfway through to prevent excessive browning. Let it cool in the pan, then release and cut into slices.