John Myers
Ingredients for 1 servings:
- 200 g biscuit(s) (butter biscuit)
- 100 g butter, melted
- 250 g quark (cottage cheese)
- 40 g sugar
- ½ pack of pudding powder, vanilla
- 1 packet of vanilla sugar
- 2 egg yolks
- 1 egg white
- ½ cup cream (125 ml)
- ½ lemon(s), the juice
- 3 apples
- 40 g powdered sugar
- 1 tsp cinnamon
- 2 tbsp raisins
- 3 tbsp nuts, ground
- 120 g sugar
- 5 tbsp water
- 2 egg whites
- 50 g powdered sugar
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
Crumble the butter biscuits into small pieces and knead them with the melted butter. Mix the curd cheese, egg yolks, sugar, custard powder, lemon zest, juice and cream well, then fold in the beaten egg whites. Place the biscuit crumb mixture on a prepared small baking tray (e.g. 28×24) or 24cm tin and press it down firmly. Spread the curd mixture on the base. Mix the nuts, icing sugar and cinnamon, coarsely grate the peeled apples and add them to the curd mixture, sprinkle the raisins and the sugar and nut mixture on top. Bake in a preheated oven at 160°C / 320°F fan – after 15 minutes prepare the wind mixture: beat the egg whites with the icing sugar until stiff, bring the water and sugar to the boil (stirring constantly) and let it cook for about 1 minute. Then slowly add the sugar solution to the beaten egg whites, stirring constantly and stirring on high for a good 1 minute – spread on the cake (make waves if necessary) and bake in the oven for another 10-15 minutes.
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