Cider cake

Ingredients

Directions

1. 1

   Melt the butter. Mix the rusk finely in the universal chopper. Mix butter and breadcrumbs and press them onto the greased bottom of a springform pan (approx. 26 cm Ø). Refrigerate the base

2. 2

   Soak gelatine in cold water. Mix quark, sour cream, 125 g sugar, vanillin sugar and 50 ml cider. Squeeze the gelatine and melt it in a small pot. Stir in 3 tbsp. quark cream, then stir into the rest of the cream. Chill the cream for about 20 minutes until it starts to gel. Whip the cream until stiff and fold in carefully. Fill the cream into the springform pan, smooth it down and refrigerate for at least 4 hours

3. 3

   Peel and quarter the apples and remove the core. Cut apple quarters into thin slices and drizzle with lemon juice. Bring 300 ml cider and 2 tbsp. sugar to the boil. Cover the apple slices and stew them at low to medium heat for about 3 minutes until soft. Remove and let cool on a tray or tray. Measure 250 ml apple stock, pass it through a sieve and let it cool down as well

4. 4

   Remove the cake from the mould. Spread apple slices fan-shaped on top. Mix apple stock and glaze powder and bring to the boil while stirring. Spread the glaze on the cake from the centre outwards and chill for about 30 minutes. Arrange the cake on a plate

5. 5

   waiting time approx. 4 1/2 hours