Cheese Apple Cake with Raisins

Ingredients

• 200 g spelt whole wheat flour
• 1 tsp Baking powder
• 1 pinch salt
• 130 g raw cane sugar
• 2 tsp vanilla powder
• 2 egg yolks
• 125 g cold butter
• 1 kg apples
• 3 tbsp Lemon juice
• 100 g raisins
• 2 tbsp apple juice
• 500 g Low-fat quark
• 3 eggs
• 1 tsp lemon zest
• 1 pinch salt
• 1 tbsp Cornstarch
• 30 g chopped almonds
• 2 tbsp apricot jam

Instructions

1. 1.

   Knead the flour with baking powder, salt, 50 g raw cane sugar, 1 tsp vanilla powder, egg yolk and cold butter pieces quickly; shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Peel and quarter the apples. Remove cores and cut quarters lengthwise into strips, immediately drizzle with lemon juice and set aside. Rinse raisins and drizzle with apple juice. Separate eggs. Add quark, remaining egg yolk, remaining raw cane sugar, remaining vanilla powder, lemon zest, salt and cornstarch to the bowl and whisk until smooth. Beat egg whites stiffly and fold in the raisins.

3. 3.

   Roll out the dough on a floured surface and line a greased springform pan if necessary, raising a 3 cm high rim. Prick the bottom several times with a fork. Pour in the quark mixture, arrange apple strips on top facing upwards, and sprinkle with almonds.

4. 4.

   Bake the cake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 45 minutes. Let it cool slightly on a wire rack. Warm the apricot jam, strain through a sieve, and lightly spread over the apples.