John Myers
Contents
show
Ingredients
Dough:
- 175 g Cold butter
- 50 g Sugar
- 1 pinch Salt
- 300 g Flour
- 2 tbsp Water cold
- 1 Egg
Filling:
- 4 medium sized Apples
- 2 Eggs
- 100 g Sugar
- 300 g Quark
- 1 Pck. Custard powder
- 200 ml Cream
Covering:
- 30 g Butter
- 50 g Honey
- 3 tbsp Sugar
- 1,5 tbsp Milk
- 100 g Almond leaves
Instructions
Dough:
- Cut the butter into small cubes and place in a bowl with all the other ingredients. Work quickly with the dough hook of the hand mixer to a crumbly mass, pour onto a work surface and then quickly make a smooth, supple, non-sticky dough with your hands.
- Place 2 / 3 of the dough between 2 layers of baking paper and roll it out so large, round and thin that the edge of a 24-inch form fits on it and there is still an edge of 3.5 - 4 cm all around. Now press the edge of the cake firmly into the top baking paper and mark the size of the base. Keep ready. Place the rest of the dough between 2 layers of baking paper and roll it out only as large and round as the inner diameter of the respective edge of the cake. Slide on a smooth, firm surface and place in the refrigerator. Then attach the edge of the form to the bottom and line both with baking paper.
- Now peel off the top baking paper from the rolled out dough for the base and edge, separate the marked circle for the base and carefully place it in the pan. Divide the leftover edge into approx. 4 sections, press one after the other to the edge of the mold and connect to the bottom. Then prick the bottom several times with a fork and then also put the mold in the refrigerator until all other work is done.
Filling:
- While doing this, peel and core the apples and cut into approx. 1 cm cubes. Beat the egg and sugar until frothy. Stir in the quark and vanilla pudding powder. Whip the cream and fold in.
- Preheat the oven to 180 ° O / bottom heat.
- Take the mold out of the cooler, spread the apples on the floor and pour the curd mixture over it. Also take the sheet of dough for the ceiling out of the refrigerator. Peel off the top baking paper, now place the dough sheet on the curd mixture with the bottom paper facing up and peel off the second paper as well. Connect the top with the edge of the dough by pressing lightly and prick several times with a wooden stick up to the filling.
- Put the cake in the middle of the oven and bake for 40 - 45 minutes. He puffs up a little.
Blanket:
- About 5 minutes before the end of the above baking time, put butter, honey, sugar and milk in a saucepan and bring to the boil over medium heat. Stir in almond leaves. After the baking time has elapsed, immediately pull the cake, including the grid, out of the oven and spread the bee sting compound evenly on the ceiling. Push the cake back and bake for another 15-20 minutes, until the top is crispy and golden brown.
- 9 ............ then just let it taste ................
