Apple, quark, poppy seed cake

Ingredients for 1 servings:

• 175 g sugar
• 200 g butter or margarine
• 3 m.-sized eggs
• 100 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 3 tbsp milk
• 1 bag of poppy seed cake, 250 g
• Fat, for the shape
• 750 g apples
• 100 ml apple juice
• 100 g sugar
• 1 lemon(s), untreated, juice and grated peel
• 1 pack of pudding powder, vanilla
• 500 g low-fat curd cheese
• 250 g mascarpone

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

I’ve baked it several times, and it always tastes good! Serves 12

Beat the fat and 100g of sugar until fluffy. Separate the eggs. Stir in the egg yolks one at a time. Mix the flour, starch, and baking powder and stir in alternately with the milk. Beat the egg whites until stiff peaks, adding the remaining sugar as you go. Fold into the batter. Stir the poppy seed mixture with 4 tablespoons of the batter until smooth. Pour the remaining batter into a greased springform pan (26cm diameter). Spread the poppy seed mixture on top and fold it in in a circle. Bake in an oven preheated to 175°C for about 45 minutes. Remove from the oven and let stand for 15 minutes, then remove from the pan and let cool. Meanwhile, peel and core the apples and cut them into small cubes. Sauté the apple pieces with 5 tablespoons of apple juice, 50g of sugar, and half of the lemon juice for 5 minutes. Mix the custard powder and the remaining apple juice until smooth, stir into the boiling apple juice, and bring back to the boil. Let cool for about 40 minutes. Meanwhile, mix the quark, mascarpone, remaining lemon juice, and grated lemon zest with the remaining sugar until smooth. Place a cake ring around the base, spread the cream on the base, and top with the apple compote. Refrigerate the cake for about 2 hours.