A great cake recipe for any occasion:
Liquefy 125 g butter, chill. Peel apples, quarter / eighth and remove core or stone cherries. Sprinkle with 5 tbsp juice of one lemon.
Grease a cake springform pan (26 cm ø). Separate 1 egg. Mix flour, baking powder and 125 g sugar. Add 1yolk, 4 tbsp juice of one lemon and melted butter and knead into crumbles. Press 2/3 of the crumble firmly into the cake springform pan until smooth (without raising an edge).
Separate 2 eggs. Cream 60 g butter and 75 g sugar. Add curd cheese, 2 egg yolks, 6 tbsp juice of one lemon and semolina and stir through. Whip 3 egg whites until stiff and fold in.
Spread the curd mixture on the crumble base. Spread apples / cherries evenly on top.
Sprinkle the remaining crumble over the cake. Bake the cake in a hot oven (electric oven: 200 °C / convection oven: 175 °C / gas mark 3) for about 1 hour until golden brown. If necessary, cover with parchment paper after about half an hour. Cool.
Decorate with mint. Serve with egg liqueur whipped cream.
Karina Schmidt: With 600 g cherries or rhubarb it tastes gigantic.
The cake is wonderfully wet and fluffy. But the baking time was too short at gas 3 with one hour, took almost 1 1/2 hours until the cake was lightly browned.
You get much better crumbles in the food processor than if you do it by hand :
Apple :
:Time required : : 120 min.
:Preparation : : 30 min.
:Cooking time : : 90
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