Apple cheese cake

Apple cheese cake
Quantity Ingredient
200 g Wheat Flour Type 405
1 pinch Back Powder
230 g Sugar
2 packet Bourbon Vanilla Sugar
160 g Butter
5 Eggs
250 g Apple
2 tsp Lemon juice
750 g Cream Quark
1 tsp Lemon peel
40 g Food starch
250 g Apple compote
Ground cinnamon

Apple cheese cake tastes particularly juicy. For the shortcrust dough mix flour with a pinch of baking powder, 80 g sugar, 1 point vanilla sugar and a pinch of salt. Knead in 120 g butter and 1 egg. Form the dough into a ball. Wrap in foil. Put in the fridge for 30 minutes. Preheat baking oven to 200° C. Peel apples, cut into thin slices and sprinkle with lemon juice. For the filling, separate 4 eggs. Mix the quark with the egg yolk. Stir in finely grated lemon zest, 120 g sugar, starch food and 1 point vanilla sugar. Beat the egg whites until stiff. Lift loosely under the quark. Sprinkle dough lightly with flour and halve. Roll out half of the dough. Place on the bottom of a 26 springform pan. Prick several times with a fork. Bake dough without springform pan edge on the middle rail for 10 minutes. Allow to cool slightly. Place the edge around the floor. Halve the rest of the dough. Form into two long rolls. Place rolls on the floor. Form a 3 cm high edge. Season apple compote with cinnamon. Spread over the floor. Fill in the quark. Spread the apple slices on it. Mix some cinnamon with 30 g sugar. Sprinkle over the apple cheese cake. Cut 40 g butter into small pieces. Spread the cake over the cheese. Switch temperature to 180° C. Bake apple cheese cake on the middle rack for 65 minutes. Apple cheese cake in the mold let cool.

Servings: 16, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
291 kcal
34 g
8 g
15 g

(C)opyright by Marions Kochbuch