Autumnal apple wine cake with icing

Ingredients for 1 servings:

• 3 egg whites
• 1 egg yolk
• 70 g sugar
• 100 g flour
• ½ tsp baking powder
• 3 large apples
• 500 g quark
• 2 tbsp raisins
• 100 g sugar
• 1 pack of flavoring (bourbon vanilla flavoring)
• 2 tbsp semolina
• 1 tsp cinnamon
• lemon juice
• 250 ml white wine, dry
• 1 pack of white cake glaze
• 1 small jar of Calvados (shot glass)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

an Austrian sin that you can happily indulge in

First, mix the quark with 100g of sugar, raisins, 1 teaspoon of cinnamon, semolina, and a little Calvados until smooth, then chill. Then preheat the oven to 200°C. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Mix half of the egg whites with the egg yolk and sugar mixture. Sift the flour and baking powder over the mixture and fold in. Then fold in the second part of the egg whites and bake in a 26cm springform pan for about 12 minutes until golden brown. Dice 3 apples, quarter 1 apple, and thinly slice the quarters. Drizzle with lemon juice and season with cinnamon. Mix the apple cubes with the quark mixture, spread on the warm cake and top with the apple slices, and bake for another 30 minutes. Sweeten the rest of the Calvados with white wine and the glaze with 50-100g of sugar, depending on the wine and taste, and bring to a boil. As soon as the liquid is clear (stir well!) remove from the heat and pour over the cake, then cool thoroughly.