Moist apple pie

Ingredients for 1 servings:

• 80 g sugar
• 150 g low-fat curd cheese
• 1 pinch of salt
• 1 egg(s)
• 5 tbsp oil
• 250 g flour
• 1 packet of baking powder
• Fat, for the shape
• 750 ml apple juice
• 2 packs of pudding powder, vanilla
• 120 g sugar
• 1 kg apples
• 1 cup of cream
• 1 pack of cream stiffener
• Cinnamon powder
• Vanillin sugar
• Cocoa powder, cinnamon or almonds, for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

For 12 pieces

For the base, mix the sugar, quark, salt, and egg until smooth. Gradually stir in the oil. Mix the flour and baking powder and mix evenly. Knead the dough vigorously until it is no longer sticky. Cover and let rest. For the filling, mix the pudding powder with the sugar and a little apple juice. Bring the remaining apple juice to a boil. Stir in the pudding powder and sugar mixture and bring back to a boil briefly. Remove the pan from the heat and let cool. Meanwhile, wash, peel, and core the apples. Grate them into the lukewarm pudding. Preheat the oven to 170 degrees Celsius. Grease a springform pan. Roll out the quark dough, place it in the cake pan, and pull the edges up well over halfway around the ring. Prick the pastry base several times with a fork. Fill with the apple mixture and smooth it down. Bake the cake in the preheated oven on the middle rack for about 70 minutes. Let the baked cake cool in the pan. Remove the cake from the pan the next day. Whip the cream with the cream stiffener until stiff peaks form and season with cinnamon and vanilla sugar. Spread the cinnamon cream on the cake. Decorate with cinnamon, cocoa, or almonds.