Description
Cremiger Quarkkuchen mit zartem Apfelmus, feiner Vanillenote und buttriger Krume. Goldgelb gebacken, belegt mit gerösteten Mandelstiften – luftig, saftig und verführerisch aromatisch. Ein unwiderstehliches Dessert.
Ingredients
Scale
- 1 kg Quark, Magerstufe
- 200 g Zucker
- 1 Glas Apfelmus
- 1 1/2 Päckchen Vanillepuddingpulver
- 100 g Butter, weich
- Fett und Grieß für die Form oder Backpapier
- 50 g Mandelstifte
- 4 Eier (Größe M)
Instructions
- Begin by preheating your oven to 180°C (conventional), 160°C (fan), or gas mark 2-3. Prepare a 26 cm (10-inch) springform pan by either greasing it thoroughly and dusting with semolina (Grieß), or by lining it with parchment paper. This prevents the cake from sticking and ensures easy removal after baking.
- In a large mixing bowl, add the softened butter and the sugar. Using the beaters of a hand mixer or a stand mixer, cream the butter and sugar together until the mixture is pale, fluffy, and smooth. This should take about 3-5 minutes.
- Add the eggs to the butter and sugar mixture, one at a time. Beat well after each addition to ensure that each egg is fully incorporated before adding the next. This will help create a smooth, homogeneous batter.
- Add the quark, vanilla pudding powder, and applesauce to the bowl. Gently fold these ingredients into the batter with a spatula or the mixer on low speed, mixing until everything is just combined and the batter is smooth. Take care not to overmix.
- Sprinkle the sliced almonds (Mandelstifte) evenly over the bottom of the prepared springform pan. This will create a delicate, crunchy layer at the base of the cake.
- Pour the quark and applesauce batter over the almonds in the pan. Use a spatula to spread the batter evenly, smoothing the surface so the cake bakes uniformly.
- Place the pan on the second rack from the bottom in your preheated oven. Bake the cake for 50 minutes at 180°C (conventional) or 160°C (fan). The cake should begin to set and the top will start to turn golden.
- After 50 minutes, carefully cover the top of the cake loosely with aluminum foil to prevent it from over-browning. Return the cake to the oven and continue baking for another 25 minutes. The cake is done when it is set in the center and a light golden color.
- Remove the cake from the oven and allow it to cool completely in the pan. Once cool, carefully run a knife around the edge and remove the springform ring.
- For the best flavor and texture, refrigerate the cake and let it rest overnight before serving. This allows the flavors to meld and the cake to firm up, making it even more delicious the next day.
Notes
For a lighter texture, ensure that the quark is well-drained before using. You can experiment by adding a pinch of cinnamon to the batter for extra flavor. If you prefer a gluten-free version, substitute the semolina (Grieß) with a gluten-free alternative or simply use parchment paper. This cake tastes best after resting overnight in the refrigerator, so plan ahead for optimal results.
- 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
