Apple Curd Cake with Meringue Topping

Floor:

1. Crumble the biscuits finely and mix with the melted butter. Pour into a form (diameter 24 cm) and press flat and firmly with your hand. Put in a cool place.

Quark mass:

1. Mix the quark, egg yolk, sugar, vanilla sugar, custard powder, lemon juice and zest and the cream well. Beat the egg into snow and then fold in. Spread the mixture on the biscuit base and cool again.

Apple and nut layer:

1. Preheat the oven to 160 ° (convection).

1. Mix the ground nuts, powdered sugar and cinnamon. Provide. Prepare the raisins. Peel, core and roughly grate the apples. Immediately add to the quark mixture and sprinkle the raisins and the sugar-nut mixture on top.

1. Now bake on the middle rack for 15 minutes. In the meantime, prepare the meringue mixture.

Meringue mass:

1. Bring the sugar and water to the boil, stirring constantly, and let simmer for about 1 minute. Remove from heat and let cool slightly.

1. Beat the egg whites with the powdered sugar to form firm snow. Then let the slightly cooled sugar syrup run into the egg whites, stirring constantly, and continue whipping at the highest level for at least 1 minute. This makes the mass nice and firm, but remains pliable and malleable.

1. Now – after the 15 minute baking time has elapsed – take the cake out of the oven and spread the meringue mixture on it. Shape small “tips” with the back of a spoon. This can be done by gently pressing the back of the spoon into the mass and lifting it up again. This is how these small bumps are created.

1. Put the cake in the oven again for approx. 15-20 minutes. The meringue should take on a little color and become cross, but not brown. Take the cake out immediately and let it cool down. Use a VERY SHARP knife when cutting, otherwise the top layer will crumble too much.

1. 10 …….. as mentioned above …………… schawupp ….. and he was gone ……….. ….Good Appetite.