Apple Topped Quark Cake with Almonds
- For the dough
- 350 grams Pastry flour (plus more for work surface)
- 1 cube Yeast
- 80 grams sugar
- 100 milliliters lukewarm milk
- 1 egg
- 50 grams softened butter
- 1 pinch salt
- For the topping
- 4 eggs
- 120 grams sugar
- 2 packages Vanilla sugar
- 1 Vanilla bean
- 750 grams Quark
- 1 package Instant pudding Cream flavor (for 500 ml milk to the boil)
- 100 grams blanched almonds (crushed)
- 1 ½ kilograms tart Apple
- 500 grams Pear
- 2 lemons (juiced)
- 100 grams slivered almonds
- 50 grams butter (melted)
- 80 grams Quince jam
For the dough: Place the flour in the bowl of an electric mixer and make a well in the center. Crumble the yeast into the well along with 1 teaspoon sugar and 3-4 tablespoons of milk. Stir until smooth, cover and let rise 15 minutes. Add the remaining milk, flour, butter and salt and knead with the dough hook until smooth. Cover the dough and let rise in a warm place until doubled in bulk.
For the topping: Meanwhile, peel and quarter the apples and pears, and remove the core and seeds. Grate the pear coarsely and mix with half of the lemon juice. Split the vanilla bean lengthwise and scrape the seeds into a bowl along with the quark, eggs, sugar, vanilla sugar and pudding mix until smooth. Stir in the almonds. Squeeze the grated pear slightly and stir into the quark mixture. Cut the apples into wedges, sprinkle with lemon juice.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll out the dough on a floured work surface to the size of the baking sheet and place the dough on the baking sheet.Spread the quark mixture evenly over the dough and cover with the apple slices. Bake until the topping is set and the crust is golden brown, about 1 hour. Heat the jam in a small saucepan and brush over the apples.