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

Quadrados de Crumble de Maçã

Bolo de maçã úmido com recheio cremoso de cheesecake, crumble dourado e amêndoas laminadas.

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Cozimento 40 minutos

Ingredientes

Modo de preparo

  1. 1
    Preaqueça o forno a 175°C (350°F), com calor em cima e embaixo. Forre a forma com papel-manteiga.
  2. 2
    Para a massa de maçã, bata os ovos, os dois açúcares, o óleo e a baunilha. Junte a farinha, o fermento, o sal e a canela e, por último, incorpore as maçãs raladas mexendo delicadamente.
  3. 3
    Para a camada de cheesecake, misture o quark ou cream cheese, o açúcar, o ovo, a baunilha e o amido de milho até ficar liso.
  4. 4
    Para o crumble, misture a farinha, os dois açúcares, o sal e a manteiga gelada até formar uma farofa.
  5. 5
    Espalhe cerca de metade a dois terços da massa de maçã na forma. Distribua a camada de cheesecake por cima e coloque o restante da massa em pequenas porções sobre ela.
  6. 6
    Cubra com o crumble e as amêndoas laminadas.
  7. 7
    Asse a 175°C (350°F) por cerca de 40-45 minutos, até dourar levemente.
  8. 8
    Deixe esfriar completamente, leve à geladeira por pelo menos 1-2 horas, corte em quadrados e polvilhe com açúcar de confeiteiro 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.

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