Juicy Apple Cake with Sour Cream

Ingredients

• 400 g flour
• 180 g low-fat quark
• 150 g sugar
• 2 Eggs
• 3 tbsp milk
• 6 tbsp plant oil
• 1 tbsp baking powder
• butter (for the pan)
• 700 g ripe apples (e.g., Boskop)
• 2 tbsp lemon juice
• 3 eggs
• 200 g Sour Cream
• 100 ml whipping cream
• 1 packet vanilla sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Knead all dough ingredients together. If the dough is too wet, add a bit more flour; if it’s too dry, add a little milk. Line an oiled baking pan (25x35 cm) with the dough, shaping a high rim.

3. 3.

   Peel, quarter, core, slice apples crosswise and mix with lemon juice. Spread over the dough base.

4. 4.

   Whisk the eggs with sour cream, whipping cream, and vanilla sugar; pour over the apples. Bake in the preheated oven for about 45 minutes until golden brown, checking with a skewer.

5. 5.

   Remove the finished cake from the oven, let it cool, dust with powdered sugar, cut into pieces and serve.