250 g soft butter
300 g sugar
500 g flour + something to work
4 egg yolks
4 tsp milk
about 1.25 kg Boskoop apples
100 g cranberries
1 tbsp orange peel
125 g frozen blackberries
300 g quark
90 ml cream
2 tbsp sugar
Preparation:
1. Quickly knead butter, 200 g sugar, flour, egg yolk and milk into a dough.
2. Refrigerate wrapped for 1 hour.
3. Core apples and dice them.
4. Carefully caramelise 50 g sugar in a pan.
5. Add the apples, toss well, cover and simmer for about 5 minutes, mix with cranberries and let cool.
6. Preheat oven to 190 degrees (convection 170).
7. Roll out approx. 2/3 of the dough on a floured work surface approx. 5 mm thick.
8. Grease a round baking tin (26 cm diameter), lay out the bottom and approx. 3 cm edge with the dough.
9. Add the apple-cranberry mixture, sprinkle with orange peel.
10. From the remaining dough roll the lid and put it on, slightly press on the edges, sprinkle with the remaining sugar.
11. Pierce with the knife tip several times.
12. Bake in preheated oven for about 50 minutes.
13. In the meantime, mix blackberries with quark, cream and sugar.
14. Remove the cake from the oven, allow to cool and serve with the blackberry curd.
Source of Recipe:
Edeka.de
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