Apple Cake

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Apple Cake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
1
For the shortcrust dough
240 grams
1 pinch
70 grams
100 grams
5
Pastry flour (for dusting)
Legumes (for blind baking)
Butter (for the mold)
For the filling
500 grams
150 grams
1 generous pinch
grated Lemon peel
1 pinch
75 grams
melted Butter
2 tablespoons
250 grams
To serve
Powdered sugar (for dusting)

Preparation steps

1.

Combine 200 grams (approximately 1 cup) flour, salt and sugar, make a well in the center, add 1 egg and chopped butter and quickly knead until combined. Cover with plastic wrap and chill for 30 minutes in the refrigerator. Preheat the oven to 180°C (approximately 350°F). Roll out the dough on a lightly floured surface and use to line the greased tart pan. 

2.

Line with parchment paper and fill with dried beans. Bake for 15-20 minutes. Meanwhile, for the filling: Separate the eggs and whip the egg whites until stiff. Whisk the quark, egg yolks and sugar until fluffy. Add the lemon zest and 1 pinch of salt. Stir in the melted butter. Combine the remaining flour and cornstarch, sift over the batter and fold in.

3.

Peel the apples, quarter, core and finely grate. Fold into the batter along with the whipped egg whites. Remove the tart shell from the oven, remove the beans and parchment paper, spread the cheese and apple mixture over the shortcrust and bake for another 40 minutes. Remove from the oven and let cool. Serve dusted with powdered sugar.