Poppy seed apple cake with crumble

Ingredients for 12 servings:

• 300 g flour
• 140 g butter
• 200 g sugar
• 3 eggs
• 4 apples
• 4 tbsp lemon juice
• 500 g quark (low-fat quark)
• 200 g sour cream
• 5 tbsp oil
• 40 g starch flour
• 1 lemon(s), grated peel
• 1 pack of poppy seeds (250g)
• 2 tbsp almonds, ground

Instructions

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

Knead 170g flour, 60g butter (cut into pieces), 30g sugar, and 1 egg into a smooth shortcrust pastry. Wrap in cling film and chill for about 30 minutes. Mix 80g softened butter, 130g flour, and 70g sugar into a crumble. Peel, halve, and core the apples. Drizzle with 2 tablespoons of lemon juice. Separate 2 eggs, beat the egg yolks and 100g sugar with a mixer for 5 minutes until creamy. Beat the quark, sour cream, oil, cornstarch, 2 tablespoons of lemon juice, lemon zest, and poppy seed mixture until smooth. Stir in the egg yolk and sugar mixture. Beat the egg whites until stiff and fold into the quark mixture. Grease a 26cm springform pan. Roll out the shortcrust pastry in it. Sprinkle the almonds on top. Arrange the apple halves on top. Spread the quark mixture over the apple layer. Spread the crumble evenly over the top. Bake in a preheated oven at 175°C (150°C fan-assisted oven) for about 1 1/4 hours. Remove from the oven and let rest in the pan for about 5 minutes, ideally allowing it to cool completely. Freshly whipped cream with poppy seeds goes very well with it.