Ulm apple slices

Ingredients for 1 servings:

• 6 tbsp milk
• 1 egg(s)
• 8 tbsp oil (cooking oil)
• 100 g sugar
• 200 g quark (low-fat quark)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 400 g flour
• ½ pack of baking powder
• ½ kg apples
• 30 g raisins or currants
• 1 pack of sauce powder (vanilla)
• 40 g semolina (soft wheat)
• 2 eggs
• 75 g sugar
• ⅛ liter milk, cold, for whisking
• ½ liter milk, room temperature
• Grease for the tray

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

with quark – oil dough

Using the ingredients for the dough, make a quark and oil dough, then roll it out thinly on a greased baking sheet. Preheat the oven to 200°C. For the topping, peel and core the apples, cut them into not-too-thick slices, and then spread them over the dough. Sprinkle the raisins or currants over the top. Bake in the middle of the oven for about 20-30 minutes. The dough should be lightly browned. Now it’s time to make the icing. First, separate the two eggs. Whisk the vanilla sauce powder, semolina, egg yolk, and 2 tablespoons of the sugar with the 1/8 liter of milk in a bowl. Beat the egg whites in a second bowl until stiff peaks form and mix with the remaining sugar. Heat the half liter of room-temperature milk in a saucepan until it boils. Stir in the whisked sauce powder and bring back to a boil briefly. Let it cool briefly and then fold in the beaten egg whites. Spread the glaze over the almost-cooked cake batter. Continue baking at 175°C on the middle rack for about 10-20 minutes. Move the cake to the top rack for the last 5 minutes of baking. Sprinkle with powdered sugar if desired, but it tastes great as is.