Quark cake with apples

Ingredients for Quark cake with apples

Instructions for Quark cake with apples

To prepare the Quark cake with apples recipe, please follow these instructions:

Pastry: Flour, salt and sugar in mixing bowl. The butter cut into 3-4 mm thin slices. Set røremaskinen in time and dump butter slices down gradually. Slowly increase the speed and run, until it looks like grated parmesan. Slow right down and pour the water in. Stop immediately when it hangs together in a clump. Pastry can be laid down in a cooling without greased pie dish and with the palms are pressed into it so that it is lined on the bottom and slightly up the sides. Prick with a fork and forbag tart bottom 10-15 min at 200 degrees. Then met the stuffing in. This method gives a nice porous tart bottom that does not become soggy to bake with wet fillings.

Fill: the raisins pulls in Rome a couple of hours. Whisk eggs, sugar and flour thoroughly together. Stir in Quark, orange juice and nutmeg and a little grated orange peel. Remote carpels from the apples and cut them into slices. Serve the flan case them 3/5 by mørdejen now, so it goes up the sides. Wide a layer of the filling out of the bottom Quark. Advantage Apple snitterne over, then raisins with rom. Sprinkle the last 2 tablespoons sugar over (or so much apples require). Wide rest of Quark filling over and put the lid on mørdejs. Plug each cut down in, brush with egg and bake at 175 degrees letpisket ca. 45 min. serve cold.