Franconian apple slices

Ingredients for 1 servings:

• 65 g butter
• 500 g flour
• 1 packet of yeast (dry yeast)
• 65 g sugar
• 1 pinch of salt
• 1 small egg(s)
• 250 ml milk, lukewarm
• 1 kg quark, low-fat
• 125 ml milk
• 4 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 1 kg apples
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

makes about 20 cuts

Melt the butter in a saucepan over medium heat and remove from the heat. For the yeast dough, combine the flour with the dried yeast. Add the sugar, salt, egg, and lukewarm milk and mix with the slightly cooled butter until a smooth, elastic dough forms. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 minutes. Briefly knead the yeast dough again on a lightly floured surface and roll it out slightly larger than the baking sheet. Grease the baking sheet and place the dough sheet on top. Press up one edge. Cover the dough again and let it rise for 30 minutes. Preheat the oven to 200°C. For the topping, mix the low-fat quark and milk. Spread the mixture evenly over the yeast dough. Whisk together the eggs, sugar, and vanilla sugar and spread it over the quark topping. Peel and quarter the apples, remove the cores, and cut the flesh into thin slices. Arrange the apple slices on top of the egg and sugar layer, tiling the apples. Cover the cake and let it rise for another 15 minutes. Bake on the middle rack of the oven for about 30 minutes until golden brown. Let it cool, dust with powdered sugar, and cut into slices.