Silesian Apple Crumble Cake

Ingredients for 1 servings:

• 50 g butter
• 50 g sugar
• 1 pinch of salt
• 250 g flour
• 1 tbsp baking powder
• 125 ml water, approx.
• 4 apples
• 200 ml water
• 1 tbsp lemon juice
• 1 tbsp rum
• 50 g raisins
• 1 tbsp flour
• Cinnamon, to taste
• 4 eggs
• 100 g sugar
• 500 g quark
• ½ lemon(s), the peel
• 200 g sour cream
• 3 tbsp flour
• 200 g flour
• 50 g cornstarch
• 100 g sugar
• 1 tsp cinnamon
• 150 g butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

based on my grandmother’s childhood memories

Grease a springform pan and chill. For the dough, cream the butter and sugar until light and fluffy. Add the flour, milk, and baking powder, and knead everything into a smooth dough. Knead in a little more milk or flour if needed. Roll out the dough and place it in the springform pan, creating a 4 cm high rim. Then return it to the refrigerator. Peel and core the apples, and cut them into wedges. Mix 50 ml of water with the flour. Place the apple slices in a saucepan with the remaining water, sugar/sweetener, the cinnamon stick, lemon juice, and rum, and simmer for about 10-15 minutes until soft. Meanwhile, for the crumble, mix the flour with the starch, sugar, and cinnamon. Mix with the butter flakes using a hand mixer or simply by hand to form crumbles. Chill. Then add the mixed flour to the apple mixture and bring to a boil again while stirring. Let cool slightly. Meanwhile, preheat the oven to 180°C (top/bottom heat). For the quark mixture, beat the eggs with the sugar until creamy. Stir in the quark with the flour, lemon zest, and sour cream. Pour the apple mixture into the dish and smooth it down, then pour the quark mixture over it. Spread the crumble on top and bake in the preheated oven (preferably on the lowest or second-lowest rack) for about 1 hour. Cover with aluminum foil if necessary. Allow to cool completely on a wire rack before removing the springform pan. Important: The dough—a so-called baking powder dough, which was once used as a lighter and cheaper alternative to shortcrust pastry, especially in the post-war period—must be processed as quickly as possible, as the baking powder causes it to swell slightly. Therefore, it should be baked into the dish as quickly as possible after preparation. If you prefer, you can of course simply use shortcrust pastry.