German Apple Poppy Seed Cake with Quark Filling
Ingredients
Shortcrust pastry
- 300 g all-purpose flour (Type 405)
- 100 g granulated sugar
- 125 g butter, cold
- 1 medium egg
- a pinch of salt
- all-purpose flour, for dusting the pan
Streusel topping
- 200 g all-purpose flour (Type 405)
- 150 g cold butter, cubed
- 150 g granulated sugar
- 1 teaspoon ground cinnamon
Filling
- 600 g apples (about 3 medium)
- 3 medium eggs
- 80 g granulated sugar
- 1 packet vanilla sugar
- 250 g quark
- 1 packet vanilla pudding powder
- 250 g poppy seed filling mix
Preparation
Combine all shortcrust pastry ingredients in a bowl and knead until a dough forms
Chill the dough in the refrigerator for up to 1 hour
Grease a 26 cm springform pan and dust lightly with flour
Roll out the chilled dough to 3 mm thickness, place in the pan, and form a 3 cm high edge
Rub together the streusel ingredients with your hands until crumbly
Chill the streusel until ready to use
Peel, halve, and core the apples, then slice them
Preheat the oven to 180°C conventional or 160°C convection
Beat the eggs with sugar until foamy
Mix in the quark, vanilla pudding powder, and poppy seed filling until well combined
Spread the poppy seed filling over the prepared pastry
Arrange the apple slices in a fan pattern on the filling
Evenly sprinkle the streusel over the apples
Bake for 40 minutes
Let the cake cool completely before serving
Tips
This cake serves about 12 portions
