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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: Medium
Recipe Id: GER119

Apfelquarkkuchen (Apple & Cream Kuchen)


  • 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


  • 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


  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.


  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.


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