Here apples, cut into wafer-thin slices, form a fine topping under a light curd cream cream – a festive cake without much effort.
INGREDIENTS FOR 12 PIECES OF DOUGH 3 eggs 90 g sugar 90 g flour topping 750 g sour apples 450 ml naturally cloudy apple juice 80 g sugar 1 pack. Cream pudding powder 200 g cream 100 g curd cheese 4 tsp ground cinnamon ALSO butter for the form chocolate rolls for garnish
No 1 HOW IT’S DONE Preheat the oven to 175 ° C. Grease the bottom 1 of a springform pan (26 cm Ø) with butter.
No 2 Beat the eggs with the sugar into a light cream 2. Put the flour on top and fold in. Pour the mixture into the mold and bake in the hot oven for about 15 minutes.
No 3 For the topping, peel and quarter the apples O and remove the core casing. Cut the apple quarters into wafer-thin slices.
No 4 Take 5 tablespoons from the apple juice. Boil the remaining STEP 3 juice with 50 g sugar in a saucepan. Stir the pudding powder into the 5 tablespoons of juice. Pour into the boiling juice while stirring; Boil. Take the pot off the stove. Mix the apples into the pudding.
No 5 Detach the cake base from the edge of the form with a knife (do not remove the edge). Spread the apple groats on the cake base. Place the cake in the fridge for 2 hours until the topping is firm.
No 6 Whip the cream. Mix the curd cheese with the remaining O sugar (30 g) and cinnamon, add the cream. Spread the quark cream on the apple layer with a spoon. Garnish with chocolate rolls.
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