Baked apple farmer cake

Name: Baked apple farmer cake
Cook time: 1 h 45 min
Total time: 5 h 45 min
Yield: 16
Ingredients: 100 g soft butter; 50 g soft butter; 100 g soft butter; 200 g Butter biscuits; 7-10 Tbsp Grease; 5 Apples (approx. 750 g; e.g. Elstar); 2 TEASPOONS Cinnamon; 2 TABLESPOONS Sugar; 150 g Sugar; 6 Eggs (Gr. M); 50 g Cornstarch; 1 kg Edible quark (20 % fat); 2 TABLESPOONS brown rum; 50 g flaked almonds; 1 TABLESPOON Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Tastes like the country! Apples roasted in butter with a cinnamon note crown the wonderful cake

COOK TIME
105 mins

TOTAL TIME
345 mins

Ingredients

Servings: 16

100 g soft butter
50 g soft butter
100 g soft butter
200 g Butter biscuits
7-10 Tbsp Grease
5 Apples (approx. 750 g; e.g. Elstar)
2 TEASPOONS Cinnamon
2 TABLESPOONS Sugar
150 g Sugar
6 Eggs (Gr. M)
50 g Cornstarch
1 kg Edible quark (20 % fat)
2 TABLESPOONS brown rum
50 g flaked almonds
1 TABLESPOON Icing sugar

Directions

1
For the base, melt 100 g butter and let it cool down a little. Finely crumble the biscuits in the universal chopper and knead them with the liquid butter. Press the crumb mass to the base in a greased springform pan (26 cm Ø). Pre-bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 10 minutes. Let cool down a little.
2
For the apple mixture, wash, quarter, core and dice the apples. Melt 50 g butter in a pan. Steam apples, cinnamon and 1 tbsp. sugar for about 5 minutes. Drain in a sieve and collect the stock. Let it cool down.
3
For the quark mixture, mix 100 g soft butter and 150 g sugar until creamy with the whisks of the mixer. Stir in the eggs one by one. Gradually add starch, quark, rum and apple stock.
4
Approx. 1⁄3 Spread the quark mixture on the floor and spread approx. 2⁄3 apples on top. Spread the rest of the quark mixture and apples on top of it one after the other. Sprinkle with flaked almonds and 1 tbsp. sugar. Bake in a hot oven at the same temperature for about 1 hour. Let it rest in the switched off oven for about 30 minutes. Remove from the oven and leave to cool for at least 3 hours. Dust with icing sugar. Whipped cream tastes good with it.
5
That way there's no cracks: After half the baking time, take the cake out of the oven, make a 1 cm deep cut all around between the cheese mixture and the edge of the mould or short pastry and then finish baking.
6
Stay in shape: After baking, leave the cake to cool for about 1 hour in the open oven when switched off. Then the cake will not collapse so much.
7
Ready to serve: To cut the cheese, the cheese mixture must be very firm. Place the cake in the mould, preferably on a grid, and let it cool completely. This can take up to 7 hours depending on the height.