Apple, cheese, and coconut crumble cake

Ingredients for 1 servings:

• 1 dough (shortcrust pastry from the store)
• 6 apples
• 500 g quark (low-fat quark), slightly drained
• 2 m.-sized eggs
• 2 packs of pudding powder (bourbon vanilla for cooking)
• 120 g honey (or more to taste)
• 200 g marzipan paste
• 1 tbsp flour
• 100 g desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Emergency cake for a 26 cm springform pan

Roll out the shortcrust pastry on baking paper (40×40 cm; roll width in a square), lightly flour a rolling pin. Place it in the springform pan along with the baking paper, lightly pressing down the 5 cm high edges. Trim any paper that extends over the edge of the springform pan. Peel, quarter, and core the apples, then cut the quarters into 2-3 wedges, depending on the size of the apples. Spread it on the shortcrust pastry. Using a mixer, thoroughly mix the slightly drained low-fat quark with the eggs, bourbon vanilla pudding powder, and honey to taste; spread it over the apples. Heat the marzipan mixture in a bowl in the microwave at approx. 600W for 10 seconds (no longer!) until lukewarm. Quickly but evenly crumble it with the flour and desiccated coconut by hand; sprinkle it over the quark mixture. Bake on the lowest rack at 160°C fan/convection oven for about 40 minutes. Cover after 25 minutes if necessary, as desiccated coconut browns very quickly. Let cool slightly in the springform pan. Tip: If you don’t like coconut, crumble the marzipan mixture with more flour (3-4 tablespoons) or a cocoa-flour mixture.