Spelt Apple Cake

Ingredients

• 400 g spelt flour type 1050
• 150 g raw cane sugar
• 3 eggs
• 200 g softened butter
• 1 tsp ground cinnamon
• 3 tart apples (e.g., Boskop)
• 3 tbsp Lemon juice
• 500 g Low-fat quark
• 2 egg yolks
• 5 tbsp spelt semolina

Instructions

1. 1.

   Sift the flour onto a work surface, create a well and add 70 g raw cane sugar and one egg. Cut the butter into small pieces and place them around the edge of the well. Quickly cut through with a knife, then knead by hand into a shortcrust dough. Divide the dough into thirds; mix cinnamon into one third. Shape each portion into a ball, cover, and refrigerate for 30 minutes.

2. 2.

   Line a springform pan with parchment paper. Roll out the non‑cinnamon dough on a floured surface, use it to line the pan, shaping a 3 cm high rim and pricking the bottom several times with a fork.

3. 3.

   Wash, peel, quarter, core the apples, slice them thinly and toss with lemon juice. Separate the remaining eggs. Mix quark, remaining raw cane sugar, and all egg yolks; fold in semolina. Whisk the egg whites until stiff peaks form and fold into the mixture. Spread the apple slices over the dough, then pour the quark filling on top.

4. 4.

   Grate crumbs from the cinnamon dough and sprinkle them over the cake. Bake in a preheated oven at 180 °C (fan: 160 °C) for 50–60 minutes.