Cheese Apple Cake

Ingredients

• 250 g spelt whole‑grain flour
• 275 g butter
• 130 g raw cane sugar
• 1 pinch salt
• 4 eggs
• 60 g marzipan core
• 750 g low‑fat quark
• 1 packet vanilla pudding powder
• 1 lemon
• 750 g tart apples
• 30 g almond flakes
• 1 tbsp whole‑grain breadcrumbs

Instructions

1. 1.

   Sift the flour onto a work surface, mix in the salt and 30 g raw cane sugar, and make a well in the center. Cut 125 g cold butter into small pieces and distribute around the well; crack one egg into the middle and use a knife to cut through everything, creating small dough crumbs. Quickly knead with your hands into a dough, shape it into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Grease the bottom of a springform pan with 10 g butter and dust it with whole‑grain breadcrumbs.

3. 3.

   Roll out about two‑thirds of the dough on a floured surface to a thin sheet, cut out a 24 cm circle, place it on the prepared pan base, prickle it several times with a fork, and bake in a preheated oven at 200 °C (180 °C fan) for about 15 minutes. Remove and let cool.

4. 4.

   Whisk the remaining soft butter with chopped marzipan until fluffy, then stir in quark, eggs, the remaining raw cane sugar, 1 tbsp lemon juice and pudding powder. Roll out the leftover shortcrust dough thinly and line the rim of the greased springform pan with it, sealing it well to the pre‑baked base. Decorate the rim as desired.

5. 5.

   Fill the quark mixture into the crust, smooth the top, and bake in a still hot oven at 200 °C (180 °C fan) for about 25 minutes. Wash the apples, quarter them, peel, and remove the core. Make shallow cuts on the outside of each quarter without cutting through.

6. 6.

   In a wide pot bring 150 ml water with the remaining lemon juice to a boil, add the apple quarters, remove from heat and cover for 10 minutes. Pat the apple pieces dry, arrange them in a circular pattern on the cake, sprinkle with almonds, and bake for an additional 20 minutes.