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

Cuadrados de crumble de manzana

Bizcocho jugoso de manzana con una capa cremosa de tarta de queso, crumble dorado y almendra laminada.

Compartir
Cocción 40 minutos

Ingredientes

Preparación

  1. 1
    Precalienta el horno a 175°C (350°F) con calor arriba y abajo. Forra el molde con papel de hornear.
  2. 2
    Para la masa de manzana, bate los huevos con los dos azúcares, el aceite y la vainilla. Añade la harina, la levadura, la sal y la canela, e incorpora con movimientos suaves la manzana rallada.
  3. 3
    Para la capa de tarta de queso, mezcla el quark o el queso crema con el azúcar, el huevo, la vainilla y la maicena hasta obtener una crema lisa.
  4. 4
    Para el crumble, mezcla la harina, los dos azúcares, la sal y la mantequilla fría hasta que se formen migas.
  5. 5
    Extiende en el molde entre la mitad y dos tercios de la masa de manzana. Reparte encima la capa de tarta de queso y distribuye por encima el resto de la masa a cucharaditas.
  6. 6
    Reparte por encima el crumble y la almendra laminada.
  7. 7
    Hornea a 175°C (350°F) unos 40-45 minutos, hasta que esté ligeramente dorado.
  8. 8
    Deja enfriar por completo, refrigera al menos 1-2 horas, corta en cuadrados y espolvorea con un poco de azúcar glas antes de servir.

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.

deliciosas, probadas y listas para inspirar

Explora Más de 400 Recetas Deliciosas

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Tarta de croissant de almendras

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette de croissant y almendra

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Galletas de albaricoque