Description
Saftiger Quarkkuchen mit zartem Apfelmus, cremiger Textur und feiner Vanillenote. Die goldbraune Kruste umhüllt eine luftige Füllung, gekrönt von knusprigen Mandelstiften – ein unwiderstehlich leckerer Genuss.
Ingredients
Scale
- 1 Glas Apfelmus
- 100 g Butter, weich
- 200 g Zucker
- 4 Eier, Größe M
- 1 kg Quark, Magerstufe
- 1 ½ Päckchen Vanille-Puddingpulver
- Fett und Grieß für die Form oder Backpapier
- 50 g Mandelstifte
Instructions
- Begin by taking a large mixing bowl and placing the softened butter and sugar inside. Using the whisk attachments of a hand mixer, beat the butter and sugar together until the mixture is creamy, smooth, and light in texture. This process typically takes about 3 to 5 minutes and is essential to incorporate air for a fluffy cake.
- Once the butter and sugar are well combined, add the eggs one at a time into the bowl. After adding each egg, mix thoroughly to ensure the egg is fully incorporated before adding the next. This gradual addition helps maintain the creamy texture and prevents the batter from curdling.
- After all eggs are mixed in, add the quark (low-fat curd cheese), the vanilla pudding powder, and the entire jar of apple sauce (Apfelmus) to the bowl. Gently fold these ingredients into the batter using a spatula or the mixer on low speed. Make sure everything is evenly combined and the batter is smooth without lumps.
- Prepare a 26 cm diameter springform pan by either greasing it generously with butter or another fat and then sprinkling semolina (Grieß) evenly on the bottom and sides. Alternatively, you can line the pan with baking paper to prevent sticking. This preparation ensures the cake will release easily after baking.
- Evenly sprinkle the 50 grams of slivered almonds onto the bottom of the prepared springform pan. This will create a lovely nutty base that adds texture and flavor to the finished cake.
- Pour the prepared batter carefully over the almonds in the springform pan, spreading it evenly with a spatula or the back of a spoon to make sure the batter covers the entire base and is level on top.
- Place the springform pan in a preheated oven on the second rack from the bottom. Bake the cake at 180°C (356°F) for 50 minutes if using conventional oven settings. If your oven has a fan (convection), set it to 160°C (320°F). For gas ovens, set the temperature to gas mark 2-3. This initial baking stage sets the structure of the cake and begins the browning process.
- After 50 minutes, carefully remove the cake from the oven and cover the top loosely with aluminum foil. This prevents the cake from browning too much while allowing it to continue baking gently.
- Return the covered cake to the oven and bake for an additional 25 minutes. This extended baking time ensures the inside of the cake is fully cooked and achieves a moist, tender crumb.
- Once the total baking time is complete, take the cake out of the oven and allow it to cool completely in the springform pan. Cooling inside the pan helps the cake set properly and reduces the risk of cracking or collapsing.
- For best flavor and texture, refrigerate the cake and let it rest overnight. This resting period allows the flavors to meld and the moisture to distribute evenly, resulting in a wonderfully juicy and delicious Apfelmus Quark Kuchen.
Notes
The cake tastes best the day after baking, once it has had time to fully rest and the flavors have melded together. Using a springform pan lined with baking paper or greased and sprinkled with semolina ensures easy removal and prevents sticking. Covering with aluminum foil during the last baking stage prevents excessive browning while ensuring the cake cooks through. Slivered almonds add a delightful crunch to the base, but can be omitted or replaced with other nuts if preferred.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
