For the dough:
250 g soft butter
200 g sugar
220 g Bavarian apple jelly extra
100 g brown sugar
2 vanilla sugar
1 package baking powder
1 pinch salt
380 g flour
1 tsp cinnanom
1 generous pinch nutmeg
2 peeled, cored apples, cut into small pieces
For the cream mix:
50 g sugar
250 g mascarpone
250 g quark 40 %
200 g cream
Some tbsp apple jelly extra for the topping, quantity as desired
Some cinnamon to sprinkle
1. Preheat the oven to 160°C (320°F) air circulation (180°C/356°F top and bottom heat).
2 For the apple pie, mix all ingredients except the apple pieces until you have a smooth, creamy dough. Then fold in the apple pieces.
3. Fill the dough into a square baking form lined with baking paper (the form used here was approx. 22 cm by 22 cm, but of course this can vary a bit) and bake the cake for approx. 45 - 55 minutes. The baking time depends a little on the baking form and of course the oven. After about 45 minutes, use a stick to test if the dough is already baked through. If yes, the cake can be taken out of the oven, as it should not be baked longer than necessary (to keep it juicy). If there is still dough on the stick when pulling it out the cake needs to stay in the oven a little longer.
4. Let the cake cool down completely after baking.
5. For the cream mix sugar with mascarpone and quark. Leave for a few minutes and then stir again, ensuring the sugar has by then dissolved in the mixture and you can beat the mixture until creamy.
6. Now whip the cream until stiff and fold into the mascarpone and quark mixture.
7. Spread the cream onto the cooled down cake.
8. Slightly heat up the apple jelly extra (not too hot, otherwise the cream underneath will melt) and whisk until smooth, then spread onto the cream.
9. Before serving, sprinkle cake with cinnamon and cut into square or rectangular pieces.
A recipe idea from food blogger Mara Hörner - - life is full of goodies.