for 8 pieces

Pastry

250 g	butter, soft
100 g	sugar
1 parcel	vanilla sugar
2 pinch	salt
2	egg yolks
375 g	white flour
2 tsp	baking powder

Filling

1 bag	vanilla pudding powder, for cooking, approx. 72 g
250 g	half-fat quark
600 g	apples (e.g. Boskoop, peeled, cored and sliced)

Bake

icing sugar, to dust

How it's done

Pastry

Place the butter in a bowl and stir in the sugar, vanilla sugar and salt. Mix in the egg yolks and continue to stir until the mixture turns paler in colour.

Combine the flour and baking powder, add to the mixture, flatten the dough, cover and refrigerate for approx. 1 hr.

Transfer 2/3 of the dough to the prepared tin, press down evenly, pull the dough upwards to the edge of the tin, cover and refrigerate for approx. 15 mins. Prick the dough base firmly with a fork.

Filling

Thoroughly combine the pudding powder and quark, stir in the apples, spread the mixture over the dough base. Crumble the remaining dough by hand, sprinkle the crumble over the top.

Bake

for approx. 50 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack. Remove the cake from the tin, dust with icing sugar.

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