Apple-cheesecake inverted cake

Last Updated on July 18, 2024

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ingredients

Cesto

180 g semi-coarse flour 4 pcs homemade eggs cinnamon 180 g caster sugar 1 packet baking powder Dr.Oetker 1 pinch salt 1 dl vegetable oil 1 dl warm water 2 tbsp 100% cocoa

Cottage cheese

2 packets golden cob al. vanilla pudding 600 ml whole milk 250 g soft cottage cheese 200 ml sour cream 6 tbsp crystal sugar

Apple filling

800 g coarsely grated apples 1 pk lemon juice 4 tbsp crystal sugar – according to the acidity of the apples

800 g coarsely grated apples

1 pk lemon juice 4 tbsp crystal sugar – according to the acidity of the apples

1 tbsp crystal sugarh3 class=”title-red-small”>To finish

chocolate icing to decorate

step

There are many ways to make an inverted cake. I offer one of them.

1.

Prepare the ingredients for the filling.

Cesto :Beat egg yolks, sugar, pinch of salt until frothy progressively alternately add oil, warm water not hot. Mix the flour with the baking powder and stir into the batter. Beat the egg whites into stiff peaks and lightly fold them into the batter with a fork. Divide the batter into two parts and stir the cocoa into one half. Line a 25x35cm baking tin with foil and spread the apple filling. Spoon alternately dark and light dough, see photo. Preheat the oven to 180 degrees and bake for 30-35 minutes.

3.

Curd Cream: boil golden cob or vanilla pudding in milk with sugar to make a thick custard. Allow to cool, stirring occasionally. Then stir in the cottage cheese and sour cream.

4.

Flip the cooled cake over using the second baking sheet, bottom side up, so that the apple filling is on top. Spread the custard cream over the top,put in the fridge to set. Prepare the chocolate glaze to pour over the finished cake. Let it set again before serving, cut into cubes or slices. Enjoy!