Swabian apple cake

Ingredients for 1 servings:

• 300 g flour
• 1 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 125 g sugar
• 1 pinch of salt
• 2 eggs
• 200 g butter
• 2 kg apples, crumbly (e.g. Elstar)
• 2 tbsp lemon juice
• 3 tbsp rum
• 4 egg whites
• 250 g quark
• 200 g sugar
• 1 pack of lemon(s) – peel
• 1 packet of pudding powder (vanilla)
• 4 egg yolks
• 500 g sour cream
• Grease for the tray
• Breadcrumbs for the baking tray

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a batter from the first seven ingredients listed. Spread this into a greased and breadcrumb-coated roasting pan (a deep baking sheet). This is a bit tricky, so dip a tablespoon at a time in cold water and spread the batter. Peel the apples, quarter them, and cut them into thick slices. Mix with lemon juice and rum and arrange them on the batter like roof tiles. Beat the egg whites until stiff peaks form. Mix the quark with the remaining ingredients, then lightly fold in the beaten egg whites and pour over the apples. Place in a cold oven. Bake at 175°C on the middle rack for approx. 50 to 60 minutes. Leave in the oven for another 5 to 10 minutes after baking. If the cake is getting too dark, cover with aluminum foil.