Apple and poppy seed quark sheet cake

Name: Apple and poppy seed quark sheet cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1.2 kg Apples; 5 TABLESPOONS Lemon juice; 125 g Marzipan raw mass; 250 g Butter or margarine; 325 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 75 g Cornstarch; 350 g Flour; 1 package Baking Powder; 9 Eggs (size M); 300 g Low-fat curd; 1/2 package Sauce powder "Vanilla flavor; 1 package (250 g) ready-to-bake poppy seed filling; 2 TABLESPOONS Apricot Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Mint and apple slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1.2 kg Apples
5 TABLESPOONS Lemon juice
125 g Marzipan raw mass
250 g Butter or margarine
325 g Sugar
1 pinch Salt
2 packages Vanillin sugar
75 g Cornstarch
350 g Flour
1 package Baking Powder
9 Eggs (size M)
300 g Low-fat curd
1/2 package Sauce powder "Vanilla flavor
1 package (250 g) ready-to-bake poppy seed filling
2 TABLESPOONS Apricot Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Mint and apple slices

Directions

1
Peel and quarter the apples, cut out the core and scratch the tops. Sprinkle with lemon juice and cover. Grate marzipan coarsely in a mixing bowl. Add fat, 250 g sugar, salt and 1 packet of vanilla sugar and whisk until creamy. Mix starch, flour and baking powder.
2
Gradually stir 6 eggs into the fat-sugar mixture. Sift the flour mixture on top and stir in. Mix quark, 3 eggs, 75 g sugar, sauce powder and 1 sachet vanilla sugar well. Pour apples into a sieve and drain well. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Pour in the dough and smooth it down. Spread the poppy seed mixture and quark mixture in spoonfuls on the sponge mixture, add the apples. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime, pass the apricot jam through a fine sieve. Take the cake out of the oven, place it on a grid, immediately spread the apples with apricot jam and let them cool down.
3
Pour in the dough and smooth it down. Spread the poppy seed mixture and quark mixture in spoonfuls on the sponge mixture, add the apples. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime, pass the apricot jam through a fine sieve. Take the cake out of the oven, place it on a grid, immediately spread the apples with apricot jam and let them cool down. Dust the cake with icing sugar and cut into pieces. Decorate as you like with mint and apple slices