Baked apple, cinnamon, and cream cheese cake

Ingredients for 1 servings:

• 150 g wheat flour
• 1 tsp baking powder
• 50 g sugar
• 100 g butter, soft, or margarine
• 4 eggs, size M
• 120 g sugar
• 120 g flour
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 2 m.-sized apples
• 1 cinnamon stick(s)
• 1 star anise
• 2 cup(s) water or apple juice
• ½ pack of vanilla pudding powder
• 2 tbsp sugar
• 9 sheets of gelatin
• 750 g low-fat curd cheese
• 400 g whipped cream
• 1 organic lemon(s), juice and peel
• 1 tbsp cinnamon
• 50 g chocolate bar (you can use up to 100 g)
• 3 tbsp cinnamon
• 2 tbsp sugar
• 1 jar apple jelly or quince jelly

Instructions

Working time approx. 3 hours; Rest period approx. 2 days; Cooking/baking time approx. 45 minutes; Total time approx. 2 days 3 hours 45 minutes

beautiful Christmas cake or winter cake

Day 1: Grease a springform pan or line it with baking paper. Preheat oven. Conventional heat: approximately 180°C, fan-assisted oven: approximately 160°C. Shortcrust pastry: Mix the flour and baking powder in a mixing bowl. Add the remaining ingredients and mix everything with a mixer (dough hook), first briefly on the lowest speed, then on the highest speed, until a dough forms, then form it into a ball. Roll out the dough thinly, line the pan with it, and prick several times with a fork. Place the pan on the oven rack. Bake for approximately 15 minutes. Let cool. Sponge cake: Separate the eggs, beat the egg whites until stiff peaks form, then stir in the egg yolks, drizzle in the sugar, and stir in the flour on speed 1 (all with a hand mixer or a whisk). Line the springform pan with baking paper and lightly grease the edges. Bake at approximately 175 degrees Celsius for 20-30 minutes on the lowest rack (check after 20 minutes to make sure it doesn’t burn). Let cool. Apple topping: Peel the apples, remove the cores, and cut into small cubes. Add 1/2 cup water and 2 tablespoons of sugar, star anise, and cinnamon stick, bring to a boil, and simmer for 2-3 minutes. Boil 1 cup of water, then mix the pudding mix with the 1/2 cup water. Add to the boiling water and mix well (be careful not to lump). Add the chopped apples and simmer for 2-3 minutes. Transfer to a shallow, round dish and let cool and set until the next day. Day 2: Mix 250g quark, 40g sugar, 1/3 of the lemon juice and zest, and 1/3 sachet of vanilla sugar until smooth. Soak 3 sheets of gelatine in cold water, squeeze them out, dissolve them in a little hot water and mix with 2 tablespoons of quark mixture. Then stir into the remaining cream. Whip 130g of cream until stiff and fold into the quark cream. Spread the jelly over the shortcrust pastry base. Divide the sponge cake into 2 slices. Place the bottom half of the sponge cake, cut side down, on top and also spread with jelly. Spread 1/3 of the quark cream on the base. Now remove the apples from the tin and place them in the middle of the sponge cake. Place a cake ring around the cake. Mix the remaining quark cream with 1 tablespoon of cinnamon and spread over the apple hill. Roughly chop the chocolate and spread over the apple hill. Leave to set in the fridge overnight to prevent the dark and light quark cream from mixing. Day 3: Mix 500g quark, 80g sugar, 2/3 of the lemon juice and zest and 2/3 sachet of vanilla sugar until smooth. Soak 6 sheets of gelatine in cold water, squeeze out excess water, dissolve in a little hot water, and mix with 2 tablespoons of the quark mixture. Then stir into the remaining cream. Whip 270g of cream until stiff and fold into the quark mixture. Pour the quark cream mixture into the cake ring and place the second half of the sponge cake on top. Spread with jelly and let it set for 1-2 hours. Mix the 3 tablespoons of cinnamon with 2 tablespoons of sugar and spread it over the cake using a sieve. Let the cake set overnight in the refrigerator. Use the cake divider to cut the cake into 12 slices.