John Myers
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Apple Cream Cake with Sprinkles
The perfect apple cream cake with sprinkles recipe with a picture and simple step-by-step instructions.
Quark-oil dough
- 300 g Flour
- 1 packet Baking powder
- 150 g Lowfat quark
- 6 tbsp Oil neutral
- 6 tbsp Milk
- 1 pinch Salt
- 70 gr Sugar
- 1 packet Bourbon vanilla sugar
filling
- 5 Apples
- 1 cups Sour cream
- 150 gr Lowfat quark
- 100 gr Sugar
- 3 Eggs
- 2 tbsp Rum
- 2 tbsp 1 Rumaroma
- 1 packet Custard powder
Sprinkles
- 150 gr Butter
- 1 packet Bourbon vanilla sugar
- 200 gr Sugar
- 300 gr Flour
- Ground cinnamon
- Put all the ingredients for the quark oil dough in a mixing bowl and mix well with the food processor or the dough hook on the hand mixer. leave in the bowl and place some cling film directly on the dough and let rest for 20 minutes. Grease a size 32 springform pan (if you don’t have one, use a rectangular baking pan) and set aside.
- Apples – preferably Boskoop or Elstar – peel, quarter and core. Cut the rounded side several times with a knife.
- Roll out the quark oil dough and place it in the pan with a small edge. Spread the apples on the dough with the rounded side up. If there are large gaps in between, fill in small pieces of apple.
- Put all remaining ingredients of the filling in a bowl and stir vigorously, then pour over the apples. Put the cake in the oven at 190 ° C / fan oven and let it bake for 10 minutes. In the meantime, put the ingredients for the crumble in a bowl and work with the dough hook until the mixture is crumbly.
- Take the baked cake out of the oven and distribute the crumble evenly on top. Bake in the oven for another 30 minutes at the same heat. Don’t forget your chopsticks !!
- Take the finished cake out of the oven and let it cool in the mold, then put it on a plate … if you want, sprinkle it with powdered sugar before serving.
- A little cream goes well with the cake.
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