200 g of wholegrain shortbread biscuits
100 g of soft butter 5 small apples (approx. 620 g)
500 g cream quark (40% fat in dry matter)
200 g of whipped cream
250 g of sugar
2 package of vanilla sugar
1 1/2 packages of pudding powder “vanilla flavour” (suitable for cooking)
3 eggs (medium-sized)
4 tbsp. of Maintal Rosehip Preserve Extra
Grease for the baking form
Large freezer bag
1. Grease a springform pan (26 cm Ø). Put the biscuits into a freezer bag and close it. Use a rolling pin to crush the biscuits. Knead the crushed biscuits together with butter and press onto the bottom of the form to create an even base. Peel and half the apples, remove the core using a melon baller.
2. Mix cream quark, cream, sugar, vanilla sugar, pudding powder and eggs. Spread some of the quark mixture onto the biscuit base. Place the apple halves ‘face down’ in the form and spread the remaining quark mixture over the top of them. Bake in the pre-heated oven (electric oven: 175°C/ circulating: 150°C/ gas: please see manufacturer information) for approx. 50 minutes.
3. Remove the cake from the oven, allow to cool for approximately 30 minutes and detach from the edge of the form. Allow the cake to cool, remove from the form and decorate with rosehip preserve.
Preparation time: approx. 1 hour and 30 minutes. Waiting time: approx. 4 hours and 30 minutes.
Each piece has approx. 1760 kJ, 420 kcal. Protein 9 g, Fat 21 g, Carbohydrates 48 g