John Myers
Apple Mascarpone Curd Cake
The perfect apple mascarpone curd cake recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 150 g Sugar fine
- 3 Eggs
- 2 cl Calvados
- 150 g Flour
- 0,5 packet Baking powder
- 1 pinch Salt
- 1 Lemon
- 3 Apples
- 0,5 Lemon
- 20 g Butter
- 80 g Sugar
- 4 cl Calvados
- 35 g Powdered sugar
- 100 ml Apple juice
- 250 g Quark
- 200 g Mascarpone
- 50 g Powdered sugar
- 2 cl Calvados
- 1 shot Apple juice
- 200 g Cream
- 1 packet Vanilla sugar
- 1 packet Cream stiffener
- Beat the butter and sugar until smooth. Add the eggs and the calvados and beat until frothy. Obtain the zest and juice from the lemon. Sieve the flour and baking powder once and mix. Add both together with the salt and the lemon zest to the other ingredients and mix into a creamy dough. Pour the finished dough into a pre-greased springform pan, bake it at 180 degrees and then let it cool down.
- 2 Peel 1/2 of the apples, remove the core and stem and cut into wedges. Drizzle the juice of half a lemon over the apple wedges and stir in once. Melt the butter in a coated saucepan and stir in the sugar. The sugar becomes lumpy at first. Stir in the pot until the lumpy sugar turns into liquid caramel.
- Put in the apple wedges and fry while tossing. Deglaze with calvados and cover, let simmer on medium heat for approx. 6 – 8 minutes until the wedges have softened. Then put the columns aside to cool in the pot.
- Whisk powdered sugar, apple and lemon juice. Prick the cooled cake several times with a fork and pour the liquid over it.
- Mix the quark, mascarpone, powdered sugar, calvados and a dash of apple juice together thoroughly. Rub in the remaining half apple and stir again. Whip the cream together with the vanilla sugar and the cream stiffener until stiff.
- Fold the cream into the quark and mascarpone cream. Spread / spread the finished cream on the cake. Be careful with this, as the cake tends to tear open when it is spread.
- When the cream has been completely applied, arrange the cooled apple slices in a fan shape on the finished cake. The cake should be able to rest for a good five hours before being eaten so that the juice in the base of the dough can dry out a little.
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