Apple and quark cake a la Maja

Ingredients for 4 servings:

• 200 g flour
• 80 g butter, ice-cold
• 220 g sugar
• 4 m.-sized eggs, separated
• 1 pack of candied lemon peel
• 1 m.-sized apple, (Pink Lady)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, cut the butter into small pieces and then, with cold hands, quickly knead it into a ball of dough with 150g flour, 50g sugar, and one egg yolk. Wrap the dough in cling film and refrigerate for 1 hour. For the filling, press the quark in portions into a fresh tea towel to drain any excess liquid. Beat the remaining egg yolks with the remaining sugar until fluffy. Stir in the quark, the remaining flour, and the candied lemon peel. Preheat the oven to 175°C (350°F). Grease an 18cm springform pan. Peel, core, and quarter the apple, then cut it into thin slices. Fold these into the quark. Take half of the dough (or 2/3) and roll it out to the diameter of the springform pan. If this is difficult, add a little more flour. Roll out the remaining dough thinly and cut it into 5cm wide pieces – these will form the edge. Leave enough dough left over for the edge. Then gradually secure it to the edge of the springform pan. Beat the 4 egg whites until stiff, fold them into the quark, and pour everything into the springform pan. Bake on the second rack from the bottom for approximately 40-45 minutes. If using gas, I’ve been advised to bake on gas mark 2. For a little twist, you can also use a pear instead of an apple—also delicious!