Apple-nut cake from the tray

Name: Apple-nut cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 1.25 kg Apples; 4 TABLESPOONS Lemon juice; 250 g Low-fat curd; 80 g + 30 g sugar; 2 packages Vanillin sugar; 1 pinch Salt; 9 TABLESPOONS Oil; 9 TABLESPOONS Milk; 450 g Flour; 1 1/2 packs Baking Powder; 7-10 Tbsp Flour; 200 g clotted cream; 3 Eggs (Gr. M); 70 g Walnut kernels

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
1.25 kg Apples
4 TABLESPOONS Lemon juice
250 g Low-fat curd
80 g + 30 g sugar
2 packages Vanillin sugar
1 pinch Salt
9 TABLESPOONS Oil
9 TABLESPOONS Milk
450 g Flour
1 1/2 packs Baking Powder
7-10 Tbsp Flour
200 g clotted cream
3 Eggs (Gr. M)
70 g Walnut kernels

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Peel apples, cut into eighths, core them and mix them immediately with lemon juice
2
Mix quark, 80 g sugar, 1 packet of vanilla sugar, salt, oil and milk with the whisk of the hand mixer. Mix flour and baking powder and knead briefly with the dough hooks of the hand mixer
3
Dust the dough with some flour and form it into a roll. Roll out on the fat pan and press up 1-2 cm with your hands at the edge. Drain the apples if necessary and spread them evenly on the dough
4
Mix sour cream, eggs, 30 g sugar and 1 sachet vanilla sugar. Pour over the apples. Chop the walnuts and sprinkle over the apples. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 35 minutes. Let them cool down