Apple rose cake

Ingredients for 1 servings:

• 200 g flour
• 50 ml milk
• 60 g butter
• 50 g sugar
• 1 tsp baking powder
• 1 vanilla pod(s)
• 60 g sugar
• 1 packet of vanilla pudding powder
• 2 eggs
• 500 g low-fat curd cheese
• 75 ml milk
• 4 apples, red, sour
• 1 tbsp powdered sugar
• 1 tsp cinnamon

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 30 minutes; Total time approx. 31 minutes

Knead the flour, baking powder, 50 ml milk, butter, and 50 g sugar into a smooth dough. Roll out the dough between cling film and line a 26 cm springform pan lined with baking paper. Shape the edges to a height of about 2 cm. For the cream, halve the vanilla pod lengthwise and scrape out the seeds. Beat the eggs, 60 g sugar, vanilla seeds, and custard powder until frothy. Stir in the quark and 75 ml milk. Spread the cream on the base. Wash, quarter, core, and very thinly slice the apples. Heat 3 tablespoons of water in a saucepan and sauté the apple slices in batches. This takes about 2 minutes. If necessary, add a little more water to prevent the apples from burning. Preheat the oven to 160 °C (top and bottom heat). Roll up an apple slice and wrap it in more slices. Place the finished apple rose in the cream. Repeat the process until all the apple slices are used up. Bake the cake on the middle rack of the oven for approximately 30-35 minutes. Once the cake has cooled, mix the powdered sugar with the cinnamon, sift it over the cake, and serve.