Apple Cake with Quark and Currants
The currants give the cheese-apple pie a sour kick and also provide vitamin A for healthy skin and strong vision. The vitamin C contained in both apples and currants strengthens the immune system, supports the absorption of iron and is important for the development of connective tissue, bones and teeth.
The currants are out of season or you do not have any available? No big deal, because any other berries can really refine this cheese-apple pie. Try it with blueberries or blackberries.
Separate the eggs. Beat the butter until fluffy. Stir in the sugar, vanilla sugar, rum and lemon peel. Separate the eggs and beat the yolks with the butter mixture until creamy.
Stir together the semolina with baking powder and pudding mix, then add to the mixture. Stir in the quark and cream. Beat the egg whites with salt until stiff and fold in. Strip the currants from the stems, rinse and pat dry. Gently fold into the cake batter, pour into a greased springform pan and smooth.
Rinse and peel the apples, then cut out the cores. Press into the batter and bake in a preheated convection oven at 180°C (approximately 350°F) for 60-70 minutes. Cover with aluminum foil 30 minutes before the end of cooking if the surface is browning too quickly.
Let stand in the oven with the heat switched off for 10 minutes. Remove and allow to cool in the pan.
Remove the cake from the springform pan, sprinkle with powdered sugar and serve.