Apple cake with quark cream and crumble

Ingredients for 1 servings:

• 30 g yeast
• 240 ml milk
• 500 g flour, type 405
• 100 g sugar
• 80 g margarine
• 1 pinch of salt
• 1 packet of vanilla sugar
• 100 g margarine
• 150 g sugar
• 3 m.-sized eggs
• 1 kg low-fat curd cheese
• 50 g cornstarch
• 1 pinch of salt
• 100 ml milk
• 1 kg apple, sour
• 200 g butter, soft
• 200 g sugar
• 400 g flour
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 35 minutes

For the base, dissolve the yeast in the lukewarm milk. Add the flour, sugar, margarine, salt, and vanilla sugar and knead everything with a mixer or by hand until you have a smooth dough. Cover the dough and let it rise for about 1-2 hours. Then knead again briefly, roll it out with a rolling pin, and place it on a baking sheet (approx. 37 x 46 cm) lined with baking paper. For the quark cream, beat the margarine in a bowl with the whisk of a mixer until fluffy. Gradually add the sugar, eggs, quark, cornstarch, salt, and milk, if needed, and beat until creamy. Peel and core the apples, and cut them into small cubes. Spread the quark cream evenly over the base and arrange the apple cubes on top, gently pressing them into the cream. Preheat the oven to 180°C (160°C fan/convection oven). For the crumble, combine butter, sugar, flour, and salt in a bowl, knead into a crumbly mixture, and spread over the apple cubes. Bake in the oven for 50 minutes.