Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Apfelquarkkuchen
spacer
Difficulty Level: Medium
Recipe Id: GER119

Apfelquarkkuchen (Apple & Cream Kuchen)

CAKE

  • 1 pkg yeast; dry, active
  • 4 tablespoon sugar
  • 1/4 cup butter or margarine
  • 1 egg; large
  • 1/2 teaspoon salt
  • 2 cup flour; unbleached, unsifted
  • 1/2 cup milk

FILLING

  • 3 cup apples; tart, sliced
  • 1 teaspoon cinnamon
  • 2 tablespoon flour; unbleached
  • 1 egg; large
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 8 oz cream cheese; softened

CAKE:

  1. Mix yeast, salt, 4 T sugar, and 3/4 cup flour.
  2. Add butter to milk. Heat until very warm (120-130 degrees F.).
  3. Gradually add milk to flour mixture. Beat for 2 minutes.
  4. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes.
  5. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
  6. Place in greased bowl and let rise for 1 hour or until doubled in bulk.
  7. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan.

FILLING:

  1. Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour.
  2. Arrange in rows on top of the dough.
  3. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples.
  4. Let rise in warm place for 1 hour.
  5. Bake at 350 degrees F. for 30 minutes.

This dessert is best when served warm.


spacer



© 2020 Atomic Gourmet - Powered by infaCORE™