Airy cheese lattice cake

Ingredients for 1 servings:

• 4 eggs
• 170 g sugar
• 150 ml oil, e.g. sunflower oil
• 150 ml milk
• 1 pinch of salt
• 2 apples
• 350 g wheat flour type 405
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 egg(s)
• 500 g low-fat curd cheese
• 50 g sugar
• 50 g cornstarch
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

from a 25 x 35 cm mold, approx. 10 pieces

Peel and coarsely grate the apples. Separate the eggs. Beat the egg whites until stiff and set aside. Beat the egg yolks with the sugar, vanilla sugar, and salt until creamy. Then add the oil and beat until smooth. Mix the flour with the baking powder and beat in alternately with the milk until a smooth batter forms. Finally, stir in the grated apples and carefully fold in the beaten egg whites until light and airy. Pour the batter into a square baking pan (approx. 35 x 25 cm) and smooth it out. Separate the egg. Beat the egg whites until stiff and set aside. Beat the egg yolks with the sugar and vanilla sugar until creamy. Stir in the quark alternately with the cornstarch. Finally, fold in the beaten egg whites again. Transfer the mixture to a freezer bag, cut off the bottom corner, and place a diagonal lattice on top of the batter. Bake the cake at 170°C (fan oven) for approx. 30 minutes. Check the cake is done occasionally with a wooden skewer. Cut the cake into about 10 pieces.