Eichsfeld sour cream cake with apples and quark-oil dough

Ingredients for 1 servings:

• 400 g flour
• 1 packet of baking powder
• 125 ml milk 3.5%
• 125 ml sunflower oil
• 100 g sugar
• 250 g quark (20% fat or low-fat quark)
• 1 ½ liters of milk
• 250 g sugar
• 6 eggs
• 2 pinches of salt
• 2 packets of vanilla sugar
• 1 lemon(s), zest (or lemon juice)
• 125 g wheat semolina or corn semolina
• 1 packet of vanilla pudding powder
• 1 kg apples (aromatic, floury varieties)
• 500 g sour cream (Eichsfelder)
• 100 g powdered sugar mixed with cinnamon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

instead of yeast dough (for people with yeast intolerance)

Place all the dough ingredients in a bowl and mix with a whisk, do not beat. Roll out the dough evenly on a greased and lightly floured baking sheet in the oven, pressing up the edges slightly. For the topping, separate 4 eggs and chill the egg whites. Bring the milk to a boil with 200g of sugar, 1 tablespoon of vanilla sugar, and lemon zest. Stir in the semolina, cover, and let it swell over low heat for 10-12 minutes, until thick and creamy. Remove the pan from the heat. Take 6 tablespoons of the 0.5 l milk and mix with the custard powder and 50g of sugar. Bring the remaining milk to a boil, stir in the custard powder, and simmer for 1-2 minutes while stirring. Then stir into the hot semolina. Stir in the 4 egg yolks one at a time. Beat the 4 egg whites with a pinch of salt until stiff peaks form. Fold the beaten egg whites into the hot custard. Let the semolina pudding mixture cool, then spread about 1/3 evenly onto the rolled-out dough. Peel the apples, remove the cores, and cut each apple into 12 wedges. Press the wedges evenly into the semolina pudding mixture on the baking sheet. Spread the remaining semolina pudding mixture evenly over the apples, just enough to cover them; smooth it down (you’ll usually have enough semolina pudding mixture left over, which makes a delicious dessert with fresh fruit). For the sour cream topping, separate 2 eggs. Beat the egg whites with a pinch of salt until stiff. Mix the sour cream with 2 egg yolks and 1 tablespoon of vanilla sugar. Fold in the beaten egg whites. Spread the sour cream mixture evenly over the semolina pudding mixture (on the baking sheet). Preheat the oven to 175°C (top/bottom heat). Sprinkle the powdered sugar and cinnamon mixture through a fine sieve over the sour cream mixture. Place the baking sheet in the oven and bake the cake on the middle rack for about 55 minutes. Let cool. Of course, seasonal fruit such as sour cherries, currants, gooseberries, rhubarb, or plums can be used instead of the apples. Good luck and enjoy!