Roasted Apple Custard Cake
The low-fat curd cheese makes the baked apple cake nice and fluffy and is full of high-quality proteins. The body building material is not only needed for muscle building, but also for the formation of hormones, for the skin and for defence cells.
Instead of strawberry jam, apricot jam or plum jam also goes well with baked apple cake from the tray.
For the dough: In a food processor, combine the flour, butter, sugar, salt and egg and process until the mixture forms a ball. Cover with plastic wrap and chill for about 30 minutes.
Grease a baking pan. Roll out the dough on a lightly floured work surface and use to line the pan.
For the filling: Peel the apples, core and cut in half crosswise. Toss with 2 tablespoons lemon juice.
Cream the butter and marzipan until fluffy. Add the quark, eggs, sugar, lemon juice, Calvados, semolina and custard powder. Transfer to the prepared pan, smooth the surface and arrange the apples halves in the pan. Stir the spices into the jam then use to fill the cores. Bake in a preheated oven at 180°C (approximately 350°F) for about 40-50 minutes, until golden brown. Remove from the oven, let cool slightly, dust with powdered sugar and serve warm or cold.