Sheet‑Pan Apple Cake

Ingredients

• 250 g spelt flour Type 1050
• 250 g butter
• 100 g raw cane sugar
• 4 eggs
• 1 pinch salt
• 50 g marzipan core mass
• 500 g low‑fat quark
• 1 packet vanilla pudding powder
• 2 tbsp spelt semolina
• 4 tbsp Lemon juice
• 5 apples
• 4 tbsp strawberry jam
• 1 pinch cinnamon
• 1 pinch Cardamom

Instructions

1. 1.

   For the dough, quickly mix flour, 125 g butter, 50 g raw cane sugar, salt and one egg into a dough, shape it into a ball and wrap it in plastic for about 30 minutes in the refrigerator.

2. 2.

   Peel the apples (leave some skin on if desired), remove the core and cut them crosswise. Drizzle with 2 tbsp lemon juice.

3. 3.

   If needed, grease the baking pan. Roll out the shortcrust dough on a floured surface and line the pan with it, leaving a slightly thicker base.

4. 4.

   For the filling, whisk the remaining butter with marzipan until fluffy. Stir in quark, eggs, the remaining raw cane sugar, lemon juice, semolina and pudding powder. Pour the quark mixture into the pan, smooth it out and evenly arrange the apple halves on top (use any leftover apple pieces elsewhere). Mix jam with cinnamon and cardamom and fill the apple cavities. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 40–50 minutes until golden brown. Remove from the oven, let it cool slightly and serve warm or cold.