John Myers
Contents
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Ingredients
- 125 g Flour
- 300 g Sugar
- 2 packet Vanillin - sugar
- 1 pinch Salt
- 50 g Chopped hazelnuts
- 90 g Butter
- 500 g Apples
- 2 tbsp Lemon juice
- 1 tbsp Breadcrumbs
- 5 Free range eggs
- 750 g Quark lean
- 250 g Mascarpone
- 1 packet Custard powder
- Icing sugar and mint for decoration
Instructions
- Knead the flour with 75g sugar, a packet of vanilla sugar, salt, the nuts and the butter. With floured hands, the whole thing is then processed into streusel.
- The peeled apples are pitted, cut into eighths and drizzled with the lemon juice. Now about 2/3 of the crumble mixture comes into a greased springform pan (26cm) sprinkled with flour. The bottom is pressed down well and sprinkled with the breadcrumbs.
- The 5 eggs are whipped until they are thick and foamy and 225g sugar and the second packet of vanilla sugar are trickled in. The curd. Mascarpone and the custard powder are now also mixed in.
- The apples are now dabbed a little and spread on the floor. Then the quark mass comes on top and is smoothed out.
- The cake is baked in a preheated oven at 150 ° C for a total of 65 - 70 minutes. After about 25 minutes, however, the remaining sprinkles are first spread over the quark mass. It may be better to cover the cake after 50 minutes.
- Remove the cooled cake from the mold and decorate nicely with powdered sugar and mint. PS: I mixed a few sliced almonds with the rest of the crumble before baking. Looks even more rustic. Daisies wish you bon appetit.
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 24.5gProtein: 6gFat: 7.4g
