Apple cake with quark and oil dough


For the curd oil dough:

125 g low-fat quark
65 g / 60 ml cooking oil, e.g. sunflower oil
1 egg
75g sugar
A packet of vanilla sugar
pinch of salt
225g flour
1/2 packet of baking powder

For the apple pie topping:

900g apples
1 cup (200 g) sour cream
2 tbsp. lemon juice
1 tbsp. Sugar
1 teaspoon cornstarch (e.g. Mondamin or Gustin)
1 tablespoon raisins if desired
75 g / 2 tbsp. apricot jam
1 tbsp. Cinnamon sugar
25 g chopped almonds


For the quark-oil dough, mix the quark, oil, egg, 75 g sugar, vanilla sugar and salt in a bowl with a hand mixer . Then add the flour and baking powder and mix briefly with a hand mixer (dough hook). Place the quark-oil dough on the floured work surface and knead briefly by hand. If the quark-oil dough sticks, add a little more flour. Do not knead for too long so that the apple cake becomes nice and fluffy.

Cover the bottom of a 26mm springform pan with baking paper, stretch the edge of the springform pan and grease the edge of the springform pan with a little butter. Preheat the oven to 175 degrees fan or 190 degrees bottom/top heat.

Roll out the quark and oil dough into a round shape, slightly larger than the springform pan, and place the quark and oil dough in the springform pan. Raise an edge about 2 cm high. Mix the sour cream in a bowl with the lemon juice, a tablespoon of sugar and the cornstarch until smooth and spread over the apple pie base. If desired, spread the raisins over the sour cream.

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