Apfelquarkkuchen (Apple and Cream Kuchen)

Title:
Apfelquarkkuchen (Apple and Cream Kuchen)

Yield:
4 Servings

Categories:
German,
Cakes,
Desserts




Ingredients:




------------------------------------CAKE------------------------------------


     1 pk Yeast; Dry, Active


   1/2 ts Salt


     4 tb Sugar


     2 c  Flour; Unbleached, Unsifted


   1/4 c  Butter or Margarine


   1/2 c  Milk


     1    Egg; Large





----------------------------------FILLING----------------------------------


     3 c  Apples; Tart, Sliced


     1 tb Lemon Juice


     1 ts Cinnamon


   3/4 c  Sugar


     2 tb Flour; Unbleached


     8 oz Cream Cheese; Softened


     1    Egg; Large





 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini