Apple-quark-coconut cake

Ingredients for 1 servings:

• 500 g flour
• 2 ½ tsp baking powder
• 120 g sugar
• 250 g butter, soft
• 2 eggs
• n. B. Butter for the mold
• 1 kg apples
• 1 dashes lemon juice
• 500 g low-fat curd cheese
• 400 g sour cream
• 200 g sugar
• 60 g cornstarch
• 2 eggs
• 50 g butter, liquid
• 200 g butter
• 200 g sugar
• 200 g desiccated coconut
• 8 tbsp milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

for deep/high baking trays – but also in springform pans (26 or 28 cm)

For the dough, mix the flour, baking powder, and sugar well, then add the softened butter and eggs and knead everything well. I always do this simply with a fork and then by hand, but you can also use a mixer or something similar (dough hook). Spread the dough onto a greased baking sheet (the deep one or the dripping pan) and press it into a rimmed base. Preheat the oven to about 180°C – 200°C (top/bottom heat). Peel and finely chop the apples, and immediately mix them with the lemon juice. Then spread evenly over the dough base. Mix the quark, sour cream, sugar, cornstarch, eggs, and butter well, spread over the apples, and smooth it down slightly. Pre-bake the cake for about 30 minutes. Then, for the coconut topping, briefly bring the butter and sugar to a boil and mix with the desiccated coconut and milk. Carefully spread the mixture onto the pre-baked cake and spread it into a relatively even layer. Now bake the cake for another 15-20 minutes. Instead of cornstarch, you can also use vanilla pudding powder; that would require 1.5 sachets. Half of the ingredients can also be baked as a cake in a 26-28 cm springform pan. Instead of apples, you can also bake the cake with apricots, cherries, or raspberries.