Quark cake with speculatius and baked apple topping

Ingredients for 1 servings:

• 250 g speculatius or Biscoff biscuits
• 90 g butter
• 300 g cream cheese
• 500 g quark, 40% fat
• 2 m.-sized eggs
• 2 tbsp lemon juice
• 1 packet of vanilla sugar
• Vanilla extract
• 120 g brown sugar
• 50 g flour
• 350 g apples
• Cinnamon powder
• 80 g brown sugar
• Butter for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

perfect for the Christmas season

Preheat the oven to 180°C (top/bottom heat). Place the biscuits in a freezer bag and finely crumble with a rolling pin. Melt the butter in a saucepan and then mix well with the biscuit crumbs. Pour the mixture into a 26cm (or smaller) springform pan as the base and press down firmly (you can use the bottom of a glass, for example). Bake the base on the middle rack of the preheated oven for 10 minutes and then let it cool. Leave the oven on; the cake will go back in immediately. While the base is in the oven, whisk together the cream cheese, quark, eggs, lemon juice, vanilla sugar, vanilla extract, and brown sugar in a large bowl until smooth. Finely sift the flour over the mixture and gently stir in. Spread the mixture evenly over the base of the springform pan. Tap the pan on the countertop to get the quark batter as smooth as possible. Bake the cake on the middle rack for about 45 minutes until golden brown. While the cake is baking, peel and core the apples, and cut them into approximately 1 x 1 cm pieces. Fry them in a pan with a little butter, brown sugar, and cinnamon powder until softened. Remove the cake from the oven and let the cake and apples cool. Before serving, spread the apple topping evenly over the cake. Tip: If desired, heat brown sugar with water in a pan until the sugar melts and spread it over the cake.