Zucchini-cinnamon cake with apples and quark cream
easy
75 mins
75 mins
Ingredients
- 125 g Butter or margarine
- 160 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 150 g Flour
- 150 g crushed almonds
- 1/2 package Baking Powder
- 2 TEASPOONS Cinnamon
- 1 (200 g) Courgette
- 1 (150 g) Apples
- 500 g Low-fat curd
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 2 packages Cream stabiliser
- 200 g Whipped cream
- 7-10 Tbsp steamed apple slices and mint
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream soft fat, 100 g sugar, vanillin sugar and salt with the whisks of the hand mixer. Stir in the eggs bit by bit. Mix flour, almonds, baking powder and 1 teaspoon cinnamon and stir in. Wash and clean the zucchini and apple, quarter and core the apple. Grate both roughly, squeeze them well and fold into the dough.
- 2
Grease a springform pan (26 cm Ø) well and sprinkle with breadcrumbs. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let it cool down on a cake rack, remove from the tin. Mix quark with vanilla pulp. Mix 60 g sugar and cream setting agent. Whip the cream until stiff, while pouring in the whipping cream. Fold the cream into the quark. Spread the cream on the cake and spread in waves.
- 3
Mix 60 g sugar and cream setting agent. Whip the cream until stiff, while pouring in the whipping cream. Fold the cream into the quark. Spread the cream on the cake and spread in waves. Dust the cake with 1 teaspoon of cinnamon. Decorate with steamed apple wedges and mint
Nutrition Facts
370 kcal
28 g
23 g
12 g
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