Quark cake with skyr and yogurt

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 200 g low-fat yogurt
• 200 g Skyr
• 2 m.-sized eggs
• 100 g sugar
• 100 g semolina
• 1 packet of vanilla pudding powder
• 1 handful of raisins, optional
• 2 small apples, optionally other fruit

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

for a 26cm springform pan

Separate the eggs and beat the egg whites until stiff. Using a food processor or hand mixer, whisk the quark, yogurt, and skyr with the two egg yolks. Add the sugar, semolina, raisins, and custard powder and beat until creamy. Fold in the egg whites. Line a 26cm springform pan with baking paper and pour the mixture into it. Place the peeled, cored, and quartered apples on top and press them lightly into the mixture. Bake in a preheated oven at 170°C (top/bottom heat) for about 50-60 minutes on the bottom rack. After baking, let it rest in the oven for a few minutes (with the door closed). After about 10 minutes, remove the springform pan, and carefully remove the baking paper from the edge of the cake, gently loosening it with a knife if necessary. Allow to cool slightly.