Description
Luftig-cremiger Quark trifft auf saftig gebackene Apfelscheiben, verfeinert mit zarter Vanille und frischer Zitrusnote. Goldgelbe Oberfläche, zart schmelzende Textur und angenehm süß-fruchtiger Geschmack.
Ingredients
Scale
- 1,000 g Quark (0.2% fat)
- 4 tsp butter or reduced-fat butter
- 4 eggs, separated
- 4 tbsp sugar or 4 tsp sweetener
- 4 tbsp semolina (about 120 g)
- 4 packets vanilla sugar
- 4 apples
- 1 untreated lemon or 1 packet lemon zest (Zitroback)
Instructions
- Preheat your oven to 140°C (284°F) with both upper and lower heat. Line the bottom of a springform pan (about 26 cm in diameter) with baking paper to prevent sticking. Set aside.
- Separate the eggs, placing the yolks in one mixing bowl and the whites in another. Make sure no yolk gets into the whites to ensure proper whipping later.
- To the bowl with the egg yolks, add the sugar (or sweetener) and the butter. Using an electric mixer or a whisk, beat the mixture vigorously for several minutes until it becomes pale, creamy, and slightly fluffy. This aerates the mixture and helps dissolve the sugar.
- Add the semolina and the packets of vanilla sugar to the egg yolk mixture. If using an untreated lemon, wash it thoroughly, grate the zest, and add it to the bowl. If using Zitroback or a packet of lemon zest, add that now. Mix until all ingredients are well combined.
- Add the quark to the mixture and stir until everything is well blended into a smooth, creamy batter.
- Peel the apples, remove the cores, and cut them into eighths. Then cut each wedge crosswise in half to create bite-sized pieces. Gently fold the apple pieces into the quark mixture, ensuring they are evenly distributed.
- In a clean, grease-free bowl, use an electric mixer to whip the egg whites until stiff peaks form. The egg whites should be so stiff that they do not slide out of the bowl when tilted.
- Carefully fold the beaten egg whites into the quark-apple mixture. Do this gently with a spatula or large spoon, turning the batter over from the bottom to the top to keep as much air in the egg whites as possible. Do not stir vigorously, as this will deflate the mixture.
- Pour the finished batter into the prepared springform pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any large air bubbles.
- Place the pan on the lowest rack of the oven, directly on the oven rack. Bake at 140°C (284°F) for 1 hour. This slow baking helps the cake set gently and prevents cracking.
- After 1 hour, move the cake to the middle rack of the oven. Increase the temperature to 175°C (347°F) and continue baking for an additional 15–20 minutes. The top should become lightly golden and set.
- When the baking time is finished, turn off the oven and open the oven door slightly. Let the cake cool slowly in the oven for at least 30 minutes to prevent it from collapsing.
- Once mostly cooled, remove the cake from the oven and allow it to cool completely in the springform pan. When fully cooled, carefully remove the cake from the pan and peel off the baking paper from the bottom. Slice and serve the cake as desired.
Notes
For the best results, use firm and slightly tart apples, such as Boskoop or Granny Smith, which hold their shape and balance the sweetness of the cake. Make sure to whip the egg whites until stiff for maximum fluffiness. The cake is delicious served on its own, but also pairs nicely with a dusting of powdered sugar or a dollop of whipped cream. It keeps well in the refrigerator for up to three days.
- 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
