Apple quark cake on the baking tray

Ingredients for 1 servings:

• 550 g flour
• ½ pack of baking powder
• 350 g butter, cold
• 500 g sugar
• 1 egg(s)
• 1 tbsp breadcrumbs
• 150 g butter, soft
• 2 egg yolks
• 1 kg quark
• 2 packets of vanilla sugar
• 50 g starch flour
• 50 g raisins
• 2 egg whites
• 1 ½ kg apples
• 1 pinch of cinnamon
• Fat, for the tray
• Flour, for the baking sheet

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Shortcrust pastry: Mix 400g flour with half a sachet of baking powder and sift it onto a tabletop, making a small indentation in the center. Crack an egg into a cup and pour it into the indentation. Place 200g cold butter flakes on the floured edge. Sprinkle 100g sugar over it. Knead the dough thoroughly and chill. Quark topping: Cream 150g softened butter until fluffy. Squeeze the quark well and mix with 2 egg yolks, 200g sugar, 2 sachets of vanilla sugar, and 50g cornstarch. Add the raisins and chill the quark mixture. Knead the dough briefly again, roll it out, and place it on a prepared, greased, and floured baking sheet. Sprinkle with 1 tbsp breadcrumbs. Crumble: Crumble 150g cold butter, 100g sugar, 150g flour, and a little cinnamon into crumbles and chill. Apple Topping: Peel and core the apples, then slice them thinly. Mix with 100g of sugar and a pinch of cinnamon. Beat the two egg whites until stiff peaks form and fold into the quark mixture. Spread the quark mixture over the shortcrust pastry, add the apple topping, and sprinkle with the crumble. Bake for about 50-60 minutes at 200°C (400°F). After baking, let the cake cool for about 10 minutes with the oven door open. Tip: You can omit the crumble topping and mix 100g of chopped almonds with the apple topping instead.