Apple cheesecake WITHOUT flour

Ingredients for 12 servings:

• 750 g apples, sour (e.g. Boskop
• 50 g sultanas
• 1 lemon(s), juice
• 5 eggs
• 125 g butter, soft
• 200 g sugar
• 1 pinch of salt
• 1 kg quark (low-fat quark)
• 2 ½ packs of pudding powder, vanilla, for cooking
• 1 packet of baking powder
• 50 g almonds (sticks)
• 3 tbsp apricot jam

Instructions

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

Grease a 26 cm springform pan. Wash the sultanas. Peel, quarter and core the apple, then slice very thinly (ideally using a slicer). Drizzle with lemon. Separate 3 eggs and beat together the fat, sugar and salt until creamy. Stir in 3 egg yolks and 2 eggs one at a time, then the low-fat quark. Mix the custard powder and baking powder and stir in. Beat the egg whites until stiff. Fold the apples and sultanas into the quark mixture. Fold in the beaten egg whites. Spread into the tin. Bake in a preheated oven (electric oven: 175°C / fan oven 150°C / gas mark 2) for approx. 1 1/4 hours. (Cover for the last 15 minutes if necessary). Toast the almonds without fat and allow to cool. Spread the jam on the still warm cake and sprinkle with the almonds. Note: those who don’t HAVE to do without the flour can add an additional 50g. Stir in flour, the cake will then become a little firmer.