Description
Saftige Apfelschnitten mit zartem, goldbraunem Biskuit, bedeckt von einer cremigen, luftigen Sahne-Quark-Creme. Süß-fruchtig, fein vanillig und wunderbar saftig – ein perfekter Genuss für jeden Moment.
Ingredients
Scale
- 4 eggs
- 150 g sugar
- 160 g flour
- 4 tablespoons oil
- 1 teaspoon baking powder
- 500 g peeled apples
- 80 g sugar
- 1 packet vanilla pudding powder
- 300 ml water
- 250 g quark
- 1 packet whipping cream
- Sugar to taste
Instructions
- Separate the eggs into yolks and whites. Place the egg whites in a clean, dry mixing bowl and whisk them at high speed until stiff peaks form. Gradually add 150 g of sugar while continuing to whisk, until the mixture becomes smooth, glossy, and stable.
- In a separate bowl, gently mix the egg yolks with 4 tablespoons of oil until fully combined. Then sift together 160 g of flour and 1 teaspoon baking powder. Gradually fold the flour mixture into the egg yolk and oil mixture, taking care not to deflate the beaten egg whites.
- Carefully fold the stiff egg whites into the yolk-flour mixture in several additions. Use a spatula and gentle folding motions to maintain the airiness of the batter, resulting in a smooth, homogeneous dough.
- Line a baking sheet with baking paper. Pour the prepared batter onto the baking sheet and spread it evenly to form a uniform layer. Place the baking sheet in a preheated oven and bake at 170°C (338°F) for approximately 20 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- While the cake base is baking, peel and dice 500 g of apples into small pieces. Place the diced apples into a medium-sized pot and add half of the water (150 ml). Cook the apples over medium heat for about 5 minutes, stirring occasionally until they begin to soften.
- In a separate small bowl, mix 80 g of sugar and 1 packet of vanilla pudding powder with the remaining 150 ml of water until smooth and lump-free. Pour this mixture into the pot with the cooked apples and continue to cook while stirring constantly until the mixture thickens to a firm pudding-like consistency.
- Immediately pour the hot apple pudding mixture evenly over the baked cake base. Spread it carefully to cover the entire surface. Allow the cake with the apple layer to cool completely at room temperature, ensuring the pudding sets properly.
- In a clean bowl, combine 250 g of quark with sugar to taste. In a separate bowl, whip the packet of whipping cream until stiff peaks form. Gently fold the whipped cream into the quark and sugar mixture until smooth and creamy.
- Once the apple layer has completely cooled and set, carefully spread the quark and cream mixture evenly over the apple layer. Optionally, sprinkle the top with ground cinnamon or grated chocolate according to your preference.
- Refrigerate the assembled Apfelschnitten with Sahne-Quark-Creme for at least 1-2 hours to allow all layers to meld and chill. Serve cold, cutting into slices for a refreshing and delicious treat.
Notes
For best results, use tart apples like Granny Smith or Braeburn for a balanced sweet and tangy flavor. You can customize the topping by adding a sprinkle of cinnamon or grated dark chocolate for added aroma and taste. Make sure to fully cool the apple pudding layer before adding the cream-quark topping to prevent melting. Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
