Fine apple cake with quark batter and almond flakes

Ingredients for 1 servings:

• 180 g powdered sugar
• 180 g butter, soft
• 3 eggs
• 250 g quark
• 350 g flour, preferably fine 550
• 1 packet of baking powder
• 1 lemon(s), untreated
• some milk
• 8 apples, sour
• 100 g apricot jam
• 100 g almond flakes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Juicy, baked in a frying pan

Whisk the butter (it can be a bit runny; I briefly put it in the microwave on the defrost setting) with the powdered sugar and eggs until fluffy, then stir in the quark and a little lemon zest. Gradually add the flour and mix with the dough hook. If the dough is too stiff, add a little milk, up to 100 ml; the dough should be soft but not runny. Line a baking tray with baking paper and spread the dough evenly on it. Peel and core the apples, and cut into 1 cm wide wedges. Press the apple slices tightly together into the dough, leaving the rounded edges visible. Bake at 170°C (convection oven) for 40-50 minutes (use a skewer to test if they are cooked through). Meanwhile, toast the flaked almonds in a dry pan until golden brown. Let the cake cool slightly, while heating the apricot jam, blend it, and mix with 2 tablespoons of lemon juice. Brush onto the lukewarm cake and finally sprinkle the almond flakes on top.