Light Apple Cake with Quark

Ingredients

• 125 g low‑fat quark
• 3 tbsp milk
• 2 egg yolks
• 60 ml Rapeseed oil
• 90 g coconut blossom sugar
• 1 pinch salt
• 0.5 tsp vanilla powder
• 200 g spelt whole‑grain flour
• 1.5 tsp Baking Powder
• 750 g tart apples
• 3 tbsp Lemon juice
• 250 g Quark (20% fat)
• 200 g kefir
• 3 eggs
• 1 packet custard pudding powder
• 1 tbsp liquid honey

Instructions

1. 1.

   Whisk low‑fat quark with milk, one egg yolk, oil, 40 g coconut blossom sugar, salt and vanilla powder. Fold in flour and baking powder, then use the mixer’s dough hooks to form a smooth dough; chill for 30 minutes.

2. 2.

   Line the bottom of a springform pan with parchment paper and roll out about two‑thirds of the dough onto it. Prick several times with a fork and bake in a preheated oven at 180 °C (160 °C fan, gas 2–3) for about 20 minutes.

3. 3.

   Wash, peel, quarter the apples and remove cores. Slice one apple lengthwise into 3 mm thick strips; cut the remaining quarters crosswise into thin slices and drizzle with 2 tbsp lemon juice.

4. 4.

   Whisk 20% quark with kefir, eggs, remaining coconut blossom sugar, 1 tbsp lemon juice and pudding powder until smooth.

5. 5.

   Brush the pre‑baked base around the edge with egg yolk. Roll out the remaining dough and place it as a rim in the springform pan, pressing lightly. Fill the pan with apple slices, pour over the kefir–quark mixture, and arrange the reserved apple strips in a rosette pattern on top. Bake at 180 °C (160 °C fan, gas 2–3) for about 40 minutes. Brush with warmed honey ten minutes before the end of baking.