Curd Cake with Crumble

A great cake recipe for any occasion:

(*) For a 24 cm ø give or for two 16 cm ø molds.

Beat butter until soft. Add sugar, salt and vanilla sugar, continue beating until the mixture is fluffy. Add the egg yolks and continue to beat until the mixture is light in color.

Sift flour and baking powder, add everything together to form a soft dough and chill for about one hour.

Take away about 1/4 of the dough, it will be used for the crumble.

Roll out half of the remaining dough directly on the springform pan base covered with parchment paper. Close the edge, grease the rim. Form a roll with the rest of the dough, place it against the cake ring, press it smooth with finger piping and pull it up to the edge of the mold. Prick the dough base with a fork, chill for at least a quarter of an hour.

In the meantime, mix all the ingredients of the filling – except apples – to a smooth filling: first mix the curd cheese with the eggs and the unbeaten egg whites thoroughly, then add the lemon zest and ~juice, mix well. Mix sugar with cornstarch, add, mix well.

Remove peel from apples, cut into slices, spread evenly on the dough base. Pour the curd filling on top. Grate the reserved dough by hand into crumbles, spread evenly over the curd mixture.

Bake for approx. 85 minutes on the lowest rack of the oven heated to 180 °C. Cool in the pan. Cool in the pan.

Cover with foil and place in refrigerator.

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