John Myers
Apple – Quark – Poppy Seed Cake with Sprinkles
The perfect apple – quark – poppy seed cake with sprinkles recipe with a picture and simple step-by-step instructions.
- For the batter:
- 4 Free range eggs
- 150 g Sugar white
- 1 packet Vanilla sugar
- 150 g Soft butter
- 250 g Flour
- 0,5 packet Baking powder
- For the crowd:
- 500 g Quark lean
- 2 packet Poppy seed baking
- 100 g Sugar white
- 2 packet Vanilla sugar
- 2 Free range eggs
- For covering:
- 3 Apples depending on the size
- For the sprinkles:
- 150 g Flour
- 75 g Sugar white
- 80 g Cold butter
- Beat the warm butter, sugar and vanilla sugar in a mixing bowl until frothy. Add the eggs and stir in well. Mix the flour with the baking powder and stir into the mixture. Pour the batter into a prepared springform pan and smooth it out.
- Mix the quark, eggs, sugar and vanilla sugar in a bowl. Add the poppy seed baking and stir into the quark mixture. Pour the quark and poppy seed mixture onto the batter and smooth it out.
- Now make the crumble from the flour, sugar and the cold butter. This is best done by hand.
- Peel the apples and remove the core. Now cut the apples into medium-sized cubes and distribute them on the quark-poppy-seed mixture. Finally, distribute the crumbles over the apple cubes.
- Place the cake in the oven preheated to 170 degrees (top – bottom heat) and bake for about 60 minutes. After the baking time, take it out of the oven and let it cool down in the tin.
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