Apple cake with shortcrust pastry, vanilla quark and almond topping

Ingredients for 1 servings:

• 300 g flour
• 125 g sugar
• 2 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 125 g butter or margarine
• 1 packet of vanilla pudding powder
• ½ liter of milk
• 2 tbsp sugar
• 8 large apples
• 250 g quark
• 50 g butter
• 3 tbsp honey
• 1 tbsp milk
• 50 g sugar
• 100 g almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

For a 28 cm springform pan

Cook the vanilla pudding from the milk, sugar, and pudding powder and remove from the heat. Make the shortcrust pastry from the flour, sugar, eggs, vanilla sugar, baking powder, and butter. Pour the batter into a greased or lined 28 cm springform pan, pressing down the bottom and approximately 2 cm of the edges. Preheat the oven to 180°C. Peel, chop, or grate the apples, and stir them into the lukewarm pudding along with the quark. Pour this mixture into the cake pan and spread evenly. Place the cake in the oven and bake for 45-60 minutes, until the top is lightly browned. Remove the cake from the oven, but do not refrigerate it yet. Heat the butter, honey, milk, sugar, and almond flakes in a pan until the sugar has melted and the almond flakes are browned. Spread the mixture evenly over the cake. Variation: Add 100 g of cranberries to the quark and pudding mixture along with the apples.