Apple – Amaretto Dream

Ingredients for 1 servings:

• 100 g sugar
• 100 g butter
• 2 eggs
• 4 tbsp Amaretto
• ½ pack of baking powder
• 180 g flour
• 3 apples, firm
• 200 g almond(s), chopped
• 500 g quark (low-fat)
• 200 ml cream
• 100 g sugar (as needed)
• 4 tbsp Amaretto
• 4 sheets of gelatin
• Cocoa powder, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light cake with a good shot of Amaretto

For the batter: Beat the sugar with eggs and butter for about 4 minutes until fluffy. Gradually add the flour mixed with the baking powder. Carefully add the Amaretto and slowly stir the batter into a smooth mixture. Pour the batter into a greased 26cm springform pan. Spread the peeled and diced apples, along with the chopped almonds, on top of the batter, pressing them in gently, and bake for about 30 minutes in a preheated oven at 170°C. Let the base cool, then place it on a cake plate and enclose it in a suitable cake ring. For the cream: Whip the cream until stiff peaks form. Soak the gelatine in cold water (about 5 minutes). Whisk the quark together with the sugar until the sugar no longer crunches. Then add the Amaretto and continue stirring. Squeeze out the gelatine and melt it in a double boiler (you can also use a microwave if you’re in a hurry, but be careful, the gelatine must not boil!!!). Add a little of the quark cream to the now melted gelatin and stir until smooth (to equalize the temperature). Then add the tempered gelatin to the rest of the cream and stir again until smooth. As soon as the cream begins to set, carefully fold in the stiffly whipped cream and spread it onto the prepared cake base. Refrigerate the cake for at least 4 hours. Dust the cake surface thickly with cocoa powder before serving.