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

Appelcrumble met kwark

Sappige appelcake met een romige cheesecakelaag, goudbruine kruimels en amandelschaafsel.

Delen
Baktijd 40 minuten

Ingrediënten

Bereiding

  1. 1
    Verwarm de oven voor op 175°C (350°F), boven- en onderwarmte. Bekleed de bakvorm met bakpapier.
  2. 2
    Klop voor het appelbeslag de eieren, beide soorten suiker, de olie en de vanille door elkaar. Voeg de bloem, het bakpoeder, het zout en de kaneel toe en spatel er dan de geraspte appel door.
  3. 3
    Roer voor de cheesecakelaag de kwark of roomkaas, de suiker, het ei, de vanille en de maizena glad.
  4. 4
    Wrijf voor de kruimels de bloem, beide soorten suiker, het zout en de koude boter tot kruimeldeeg.
  5. 5
    Verdeel ongeveer de helft tot twee derde van het appelbeslag over de vorm. Strijk de cheesecakelaag erover en verdeel het overige beslag er met kleine toefjes overheen.
  6. 6
    Strooi de kruimels en het amandelschaafsel erover.
  7. 7
    Bak op 175°C (350°F) in ongeveer 40-45 minuten lichtgoudbruin.
  8. 8
    Laat helemaal afkoelen, zet minimaal 1-2 uur koud weg, snijd in blokjes en bestuif ze vlak voor het serveren licht met poedersuiker.

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.

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