Fine apple and pear cake with quark and yogurt cream and crumbly butter and almond crumbles

Ingredients for 1 servings:

• 2 apples
• 2 bulb(s)
• 1 lemon(s)
• 3 eggs
• 200 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 300 g Greek yogurt
• 250 g quark, 20% fat
• 1 packet of vanilla pudding powder for cooking
• 100 g butter
• 150 g flour
• 50 g almond flakes
• possibly powdered sugar for dusting

Instructions

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

juicy and crispy

Preheat the oven to 175°C (fan assisted oven). Peel, quarter, and core the apples and pears, then finely dice. Squeeze the lemon and drizzle the juice over the fruit. Separate the eggs, beat the egg whites with vanilla sugar and salt until stiff peaks form. Mix the egg yolks with 120g of sugar, yogurt, quark, and custard powder. Fold in the egg whites. Line a 26cm springform pan with baking paper. Pour in the quark mixture. Melt the butter and knead it with the sifted flour, the remaining 80g of sugar, and the flaked almonds until crumbly. Spread the fruit and crumble over the quark mixture. Bake the cake on the middle rack for approximately 50-60 minutes. Let it cool in the pan. Dust with icing sugar, if desired.