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Moist apple cake

Moist apple cake

From: Zenker


Ingredients for the curd cheese/oil dough:
150 g low-fat curd cheese (or 2 parts ricotta and 1 part sour cream)
6 tbsps milk
6 tbsps oil
80 g sugar
2 tsps vanilla extract
2 pinches of salt
1 tbsp baking powder
300 g flour
Butter for the baking tin

Glaze and topping:
4 egg yolks
250 g sour cream
100 g sugar
100 g grated hazelnuts (or almonds)
800 g sour apples
Juice of1 lemon
6 tbsps apricot preserve


For the dough, mix the curd cheese (or substitute), milk, oil, sugar, vanilla extract and salt. Thoroughly knead in the flour mixed with the baking powder. 

Grease the sheet cake spring form with butter. Roll out the curd cheese/oil dough to a size somewhat larger than the baking tin and place it into the tin, forming an edge of at least one cm in height.

For the glaze, mix the egg yolks, sour cream and sugar, and fold in hazelnuts. Pour the hazelnut glaze onto the dough and distribute it.

Peel and quarter the apples, remove the cores, slice and mix with the lemon juice. Place the apple slices on the glaze.
Bake for 25 - 30 minutes in a preheated oven on the middle shelf at 190 °C top and bottom heat (or 170 °C circulating heat).
In the meantime, warm up the preserve and press it through a sieve. Remove the cake from the tin. Spread the preserve over the apple slices and cake edges.

The cake tastes best when freshly baked and served with whipped cream.