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

Carrés crumble aux pommes

Gâteau moelleux aux pommes avec un cœur crémeux façon cheesecake, un crumble doré et des amandes effilées.

Partager
Cuisson 40 minutes

Ingrédients

Préparation

  1. 1
    Préchauffer le four à 175°C (350°F), chaleur voûte et sole. Chemiser le moule de papier cuisson.
  2. 2
    Pour la pâte aux pommes, fouetter les œufs avec les deux sucres, l'huile et la vanille. Ajouter la farine, la levure, le sel et la cannelle, puis incorporer délicatement les pommes râpées.
  3. 3
    Pour la couche cheesecake, mélanger le fromage blanc ou le fromage frais, le sucre, l'œuf, la vanille et la fécule jusqu'à obtenir un appareil lisse.
  4. 4
    Pour le crumble, sabler la farine, les deux sucres, le sel et le beurre froid du bout des doigts jusqu'à obtenir des miettes grossières.
  5. 5
    Étaler environ la moitié aux deux tiers de la pâte aux pommes dans le moule. Répartir la couche cheesecake par-dessus, puis déposer le reste de la pâte en petits tas.
  6. 6
    Parsemer de crumble et d'amandes effilées.
  7. 7
    Enfourner à 175°C (350°F) pendant environ 40-45 minutes, jusqu'à ce que le dessus soit légèrement doré.
  8. 8
    Laisser refroidir complètement, placer au frais au moins 1-2 heures, découper en carrés et saupoudrer légèrement de sucre glace avant 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.

délicieux, testé et prêt à inspirer

Explorez plus de 400 Recettes Savoureuses

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Croissant aux amandes façon gâteau

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galettes croissant aux amandes

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Sablés à l'abricot