Apple and curd cheese cake

This cake has a similar flavour combination to my recently shared apple and curd cheese buns :). It’s a lovely, tender cake layered with curd cheese filling, soft cinnamon-spiced apples and topped with a buttery crumble. Delicious with a cup of tea or coffee in the afternoon. I highly recommend it!

Ingredients for the cake:

• 60 g butter
• 160 g caster sugar
• 8 g vanillin sugar
• 2 large eggs
• 250 ml sour cream
• 225 g plain flour
• 60 g ground almonds
• 1 tsp baking powder
•  ½ tsp bicarbonate of soda

All the ingredients should be at room temperature.

Place the butter, caster sugar and vanillin sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and bicarbonate of soda directly into the mixture. Add the ground almonds and sour cream, then fold everything together with a spatula until just combined. Do not overmix.

Line the base of a 25 cm springform tin with baking paper. Transfer the cake batter to the tin and level the surface. Spoon the curd cheese filling (see recipe below) evenly over the batter. Top with the apple filling and sprinkle with the crumble topping (recipes below).

Bake at 170°C for about 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Ingredients for the curd cheese filling:

• 200 g full-fat or semi-skimmed curd cheese, passed through a fine sieve three times, at room temperature
• 1 egg yolk, from a large egg
• 2 tbsp caster sugar
• 8 g vanillin sugar

All the ingredients should be at room temperature.

Place all the ingredients for the curd cheese filling in the bowl of a stand mixer and beat until smooth.

Ingredients for the apple filling:

• 700 g apples
• 20 g butter
• 1 tbsp lemon juice
• 70 g sugar
• 1 tsp ground cinnamon
• 1 tsp potato starch

Peel and core the apples, then cut them into small cubes. Melt the butter in a frying pan. Add the apples, lemon juice, sugar and cinnamon. Cook for a few minutes, stirring occasionally, until the apples begin to soften but do not break down. Sift the potato starch over the apples and stir in immediately. Cook for another minute or so, until the juices thicken and are bound by the starch. Set aside to cool.

Ingredients for the crumble topping:

• 30 g butter, melted
• 50 g plain flour
• 25 g sugar

Place all the ingredients in a small bowl and rub together with your fingertips until the mixture resembles crumble.

Enjoy!