Apple bee sting

Ingredients for 1 servings:

• 350 g wheat flour, type 550
• 325 g sugar
• 225 g margarine
• 6 m.-sized eggs
• 1 packet of vanilla sugar
• 1.2 kg apples, sour
• 3 tbsp lemon juice
• 1 small jar of cranberries
• 250 g low-fat curd cheese
• 1 tbsp cornstarch
• 2 tbsp breadcrumbs, for the mold
• 100 ml whipped cream
• 200 g almonds, peeled, sliced
• 1 tbsp powdered sugar if needed
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

very juicy

For the dough, knead the flour with 150g sugar, 150g butter cut into pieces, 2 eggs, and the vanilla sugar until you have a smooth dough. Let it rest in the fridge for 30 minutes. In the meantime, wash, peel, quarter, and core the apples. Cut into thin slices and drizzle with lemon juice. Drain the cranberries. Mix the quark with 100g sugar and the cornstarch until smooth, then stir in the remaining 4 eggs. Grease a 26cm springform pan. Roll out half of the dough into a round shape (26cm in diameter) on a floured surface. Cover the base of the pan with the dough. Place the remaining dough around the edge of the springform pan and press down. Sprinkle the base with the breadcrumbs. Mix the apples with the cranberries and pour into the pan. Pour the quark topping over the apples and bake in a preheated oven on the second rack from the bottom at 200°C for about 30 minutes. Meanwhile, briefly bring 75g butter, 75g sugar, and the cream to a boil while stirring. Stir in the almonds. Spread the Bienenstich mixture evenly over the cake. Continue baking in the oven at the same temperature. Place aluminum foil on the oven floor in case the Bienenstich mixture drips. Cover the cake with aluminum foil after about 15 minutes. Remove from the oven and let cool. Remove from the pan. Dust with powdered sugar, if desired.