John Myers
Contents
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Ingredients
The shortcrust pastry:
- 500 Size Flour
- 200 Size Sugar
- 300 Size Margarine
- 1 pinch Salt
- 1 Free range egg
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 1 Vials Butter-Vanilla baking flavor
The apple topping:
- 980 Size Apples, cored later, peeled and cut into fine wedges
The quark and sour cream sauce:
- 500 Size Low fat quark
- 1 a cup Cream / sour cream 30% fat
- 1 packet Custard powder
- 250 Size Sultanas
- 3 packet Vanilla sugar
- 4 tbsp Sugar
Instructions
- Make a shortcrust pastry from the first 8 ingredients and knead well. Then wrap in foil and let rest in the refrigerator for at least 1 hour.
- Mix all ingredients from low-fat quark to sugar from the ingredients for the topping to a creamy mass. Let it steep in the refrigerator. Stir in some milk or water before spreading it on the cake, as the sultanas soak up water.
- Wash, core and peel apples. Spray with lemon juice to prevent the apples from turning brown. Cut everything into fine slices and soak in lemon juice so that it doesn't turn brown.
- Spread out baking paper on a large baking sheet and roll out the dough (three quarters). The rest can be kept. I'll use it for a little apple pie tomorrow.
- Now distribute the apple wedges on the dough. Then distribute the glaze made evenly over the apples. Now sprinkle everything with "cinnamon and sugar" and bake at 160 ° C for 65 minutes. Let cool and serve. My privateer picked it up and tried it. He was probably delighted! Have fun with my cake kitchen!
Nutrition
Serving: 100gCalories: 330kcalCarbohydrates: 43.4gProtein: 6.9gFat: 13.9g
