Baked apple cheesecake

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 1 egg(s)
• 150 g butter and margarine
• ½ pack of baking powder
• ½ tsp cinnamon
• 1 packet of vanilla sugar (bourbon vanilla)
• 7 apples, some lemon juice
• 25 g marzipan
• 25 g almond(s), ground
• 25 g almond(s), chopped
• 50 g raisins
• some cinnamon
• 500 g quark
• 50 g butter or margarine
• 90 g sugar
• 3 eggs
• 100 g cream
• 1 packet of pudding powder (bourbon vanilla)
• 3 tbsp jelly (quince)
• some powdered sugar for sprinkling
• Fat for the mold
• some lemon juice for the apple filling
• some rum or rum flavoring for the apple filling

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

a la floo

Knead the dough ingredients together well and place in a greased springform pan, forming a lip. Peel and core the apples, leaving them whole. Drizzle with a little lemon juice. Knead the marzipan, almonds, raisins, and flavorings together and fill the hollowed-out apples with it. Mix the quark ingredients together until smooth and pour over the dough. Place the apples in the dough and sprinkle with a little cinnamon and sugar. Bake in a preheated oven at 190°C (top/bottom heat) for about 60 minutes. Do the skewer test! Spread the slightly warmed and smooth quince jelly over the still-warm cake. Let it cool for at least 5 hours (or in the refrigerator). Lightly dust with powdered sugar before serving.