Apple ring cake

Name: Apple ring cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 750 g Apples; 7-10 Tbsp Juice of 1 lemon; 350 g Low-fat curd; 1 TABLESPOON Milk; 3 Eggs (size M); 4 TABLESPOONS Oil; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 200 g Flour; 1 package Baking Powder; 100 g Cranberries from the glass; 2-3 TABLESPOONS Apricot Jam; 20 g Coconut flake

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

750 g Apples
7-10 Tbsp Juice of 1 lemon
350 g Low-fat curd
1 TABLESPOON Milk
3 Eggs (size M)
4 TABLESPOONS Oil
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
200 g Flour
1 package Baking Powder
100 g Cranberries from the glass
2-3 TABLESPOONS Apricot Jam
20 g Coconut flake

Directions

1
Peel the apples and use a cookie cutter to cut out the core. Cut the apples into slices and sprinkle with lemon juice. Mix 100 g quark, milk, 1 egg, oil, 50 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Mix flour and baking powder and fold into the quark mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Spread the dough with your hands while lifting the rim about 4 cm. Separate the remaining eggs. Mix remaining quark, egg yolk and sugar with the whisk of the hand mixer. Beat the egg whites until stiff and fold in carefully. Spread on the dough and smooth it down. Spread apples on top and fill the holes with 1/2 teaspoon cranberries. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack. Heat up the jam and spread on the apples and the edge of the cake.
3
Spread on the dough and smooth it down. Spread apples on top and fill the holes with 1/2 teaspoon cranberries. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack. Heat up the jam and spread on the apples and the edge of the cake. Sprinkle the edge of the cake with grated coconut