Ad l Apple Crumble Squares von Food with Style, fertig angerichtet
Crumble

Æblecrumble squares

Saftig æblekage med et cremet cheesecake-lag, sprøde smuldredej og mandelflager.

Del
Bagetid 40 minutter

Ingredienser

Fremgangsmåde

  1. 1
    Forvarm ovnen til 175°C (350°F), over- og undervarme. Beklæd bageformen med bagepapir.
  2. 2
    Til æbledejen piskes æg, begge slags sukker, olie og vanilje sammen. Rør mel, bagepulver, salt og kanel i, og vend til sidst de revne æbler i.
  3. 3
    Til cheesecake-laget røres kvark eller flødeost, sukker, æg, vanilje og majsstivelse sammen til en glat masse.
  4. 4
    Til smuldredejen samles mel, begge slags sukker, salt og det kolde smør, til det bliver smuldret.
  5. 5
    Fordel omkring halvdelen til to tredjedele af æbledejen i formen. Fordel cheesecake-laget ovenpå og klat resten af dejen ud over i små portioner.
  6. 6
    Drys smuldredejen og mandelflagerne over.
  7. 7
    Bag ved 175°C (350°F) i ca. 40-45 minutter, til kagen er let gyldenbrun.
  8. 8
    Lad kagen køle helt af, stil den på køl i mindst 1-2 timer, skær den i firkanter og drys et let lag flormelis over inden servering.

Video

Ad l Apple Crumble Squares Questions

Yes, but pick a firm, tart-sweet apple rather than a soft, very juicy one, since the 200 g of grated apple is the main moisture in the batter. Very watery apples can make the cake dense, which is why the recipe has you lightly squeeze the grated apple. Squeeze a little more firmly with juicy varieties and a little less with drier ones.

The recipe treats quark and unsalted cream cheese as interchangeable for the 300 g layer, so use whichever you have. Cream cheese gives a firmer, denser layer; quark bakes up lighter and slightly tangier. If your quark is very wet, drain it briefly first - the 1 tbsp cornstarch is there to bind the layer, but it can only do so much.

That usually means the apple batter underneath was too thin a base or the cheesecake mixture was spread while the batter was unevenly distributed. Use the larger share - closer to two-thirds - of the apple batter for the bottom so it can carry the filling, and smooth it level before adding the quark mixture. Then drop the remaining batter on top in small portions rather than spreading it, so you don't drag the layers together.

The crumble is the best make-ahead component: mix the flour, both sugars, salt and cold butter, then keep it chilled until you bake. Grate the apples only right before mixing, since they brown and release juice on standing. The finished cake actually benefits from time anyway - it needs to cool completely and chill 1-2 hours before cutting, so baking it a day ahead works well.

Because of the quark or cream cheese layer, keep them covered in the fridge rather than at room temperature. Cut them only once fully chilled so the layers stay clean, and store the pieces in an airtight container. Dust with powdered sugar just before serving - it dissolves on the moist surface if you do it too early.

lækker, testet og klar til at inspirere

Udforsk 400+ Lækre Opskrifter

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mandelcroissantkage

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Mandelcroissant galette

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Abrikoskager