John Myers
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Apple and Cheese Cake with Sprinkles
The perfect apple and cheese cake with sprinkles recipe with a picture and simple step-by-step instructions.
- 500 g Apples, peeled and pitted
- 5 tbsp Lemon juice
- Fat for the shape
- Breadcrumbs
Soil and sprinkles
- 125 g Butter
- 1 Egg yolk
- 250 g Flour
- 0,5 packet Baking powder
- 125 g Sugar
- 4 tbsp Lemon juice
Curd mass
- 2 Egg yolk
- 3 Protein
- 60 g Butter
- 75 g Sugar
- 375 g Lowfat quark
- 2 tbsp Soft wheat semolina
- 5 tbsp Lemon juice
- Peel, quarter or eighth of the apples (depending on taste) and remove the core. Drizzle with 5 tablespoons of lemon juice.
- Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
Soil and sprinkles
- Melt the fat, let it cool down. Mix the flour, baking powder and sugar. Add egg yolk, lemon juice and liquid fat and knead to make crumbles. Firmly press 2/3 of the crumble into the springform pan.
Curd mass
- Mix the fat and sugar until creamy. Add the quark, 2 egg yolks, lemon juice and soft wheat semolina and stir. Beat 3 egg whites until stiff and fold in.
Further preparation
- Spread the quark mass on the crumble base. Spread the apples on top. Scatter the remaining sprinkles over the cake. Bake the cake in a preheated oven at 200 ° C for about 1 hour until golden brown. Cover with baking paper after approx. 30 minutes. Let cool down.
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