Apfelquarkkuchen (apple & Cream Kuchen) Recipe

Apfelquarkkuchen (apple & Cream Kuchen) Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:

CAKE
1 package: Yeast, Dry, Active
1/2 tsp: Salt,
4 tbsp: Sugar,
2 cup: Flour, Unbleached, Unsifted
1/4 cup: Butter or Margarine,
1/2 cup: Milk,
1 each: Egg, Large

FILLING
3 cup: Apples, Tart, Sliced
1 tbsp: Lemon Juice,
1 tsp: Cinnamon,
3/4 cup: Sugar,
2 tbsp: Flour, Unbleached
8 ounce: Cream Cheese, Softened
1 each: Egg, Large

Directions:

CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
Best when served warm.


Source from luhu.jp