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Cake • Oct 03, 2020

Today we want to share a delicious gluten-free apple cheesecake recipe with you!

* In collaboration with Kenwood
We teamed up with Kenwood to bake this delicious cake with their new Kenwood Cooking Chef XL kitchen machine. This gluten-free apple quark cake with salted caramel is actually a reunion cake. With this cake we are not only celebrating the 70th birthday of the Kenwood Chef kitchen machines, with this creation we are also celebrating, that East and West Germany were united again on the 3rd of October, 30 years ago. Without this reunion we both actually would have never met, so we really loved the idea of ​​baking a cake to celebrate this. Kenwood conducted a study and identified the favorite birthday cakes from former east and west Germany. Based on the results we have developed a brand new cake recipe. Our goal was to create a cake, that is a combination of both former countries' favorite cake recipes. So we chose to make a fusion of an apple cake and a quark cake. We also added salted caramel as a favorite personal note 🙂 It was very exciting to bake with the Kenwood Cooking Chef XL, as it has so many features that you wouldn't expect of a kitchen machine. For us the most helpful function is the integrated weight - no more batteries needed 🙂 It's very comfortable to have a display and program, with a lot of functions, which you can of course also use in addition with the Kenwood App on your mobile . With the machine also came a few very helpful attachments. For our recipe we used the food processor to slide and grate, which you attach to the top of the machine. The same spot you can attach a blender or even a juicer. So many possibilities, which we are keen on testing soon such as the induction cooking function, attachments for making homemade pasta and many more - check out the other attachments here. We love the modern, clean and timeless look and the idea to have one kitchen machine instead of many different appliances - which is a great way to save some space as well. We hope you enjoy the recipe and happy baking!

Gluten-Free Apple Quark Cake & Salted Caramel

Ingredients for a 26cm springform pan

Pastry

  • 200g rice flour or gluten-free flour mixture for cakes
  • 1 tsp baking powder
  • 60g sugar
  • 1 pinch of salt
  • 80g soft butter
  • 1 egg (size M / L)

Apple filling

  • 500g thin apple slices, peeled (about 5 large apples)
  • 1 tbsp sugar
  • 10g cornstarch
  • 1/2 tsp cinnamon
  • 10g ginger, finely grated
  • 3 tbsp lemon juice

Quark Filling

  • 500g quark
  • 200g creme fraiche or cream cheese
  • 200g heavy cream
  • 1 egg + 2 egg yolks (size M / L)
  • 150g sugar
  • 1 pinch of ground vanilla
  • 35g cornstarch

Salted caramel

  • 200ml heavy cream
  • 200g sugar
  • 70g butter
  • 1/2 tsp cinnamon
  • 1 pinch of sea salt

Topping

Preheat the oven to 180 ° C / 360 ° F top and bottom heat. Line the bottom of the springform pan with baking paper, butter the sides. Fill gluten-free flour, baking powder, sugar and salt into the mixing bowl of the kitchen machine. Cut the soft butter into small pieces and add as well together with the egg. Stir until a crumbly pastry is formed. Then knead with your hands for 1-2 minutes - knead in 1-2 tablespoons of cold water so the pastry becomes smoother. Press the pastry very thinly with your fingers on the bottom and sides of the springform pan - on the sides it should be around 3cm high. Peel, quarter and core apples and cut into fine slices with the cutting attachment of the klitchen machine. Mix sugar, cornstarch and cinnamon. Fold the mix together with the ginger and lemon juice into the apple slices - set aside for a moment. For the quark filling, mix all ingredients except the cornstarch with the whisk attachment in the kitchen machine, then mix in the cornstarch. Spread the apple slices on the pastry, try to have no gaps. Pour the quark filling into the springform pan and tap the bottom of the springform pan several times from below (so that small gaps in the apple filling are filled as well). Bake the cake for 60 minutes. It is best to let the apple quark cake rest for a few hours or even overnight in the fridge. Prepare the caramel: let the sugar caramelize in a non-stick pan, then slowly stir in the heavy cream with a whisk. Stir in butter in small pieces and refine the caramel with cinnamon and a pinch of sea salt. Let the caramel simmer for 1 minute, then let it cool for a few hours so that it becomes thicker (if you don´t have much time, place the caramel in a metal bowl in the fridge or freezer). Spread the caramel on the cake, then decorate with apple slices.

German translation

* In collaboration with Kenwood
We have teamed up with Kenwood to bake this delicious cake with your new Kenwood Cooking Chef XL stand mixer. This gluten-free apple quark cake is a reunification cake, because with this cake we not only celebrate the 70th birthday of the Kenwood chef kitchen appliances, but also that East and West Germany were reunited 30 years ago today, October 3rd. Without this reunion, Nora and I would never have met, so of course we liked the idea of ​​baking a cake for the occasion all the more. Kenwood carried out a study and identified the most popular birthday cakes from the former East and West Germany. Based on the results, we have developed our very own cake recipe. Our goal was to create a cake that is a combination of the most popular cake recipes from both former countries. So we decided to bake a mixture of apple pie and curd pie. We have added a delicious salted caramel as a personal favorite 🙂 It was very exciting to bake with the Kenwood Cooking Chef XL because the machine has so many functions that you would not expect from a food processor. For us, the most helpful function is the integrated scale - finally no more buying batteries 🙂 It is also very convenient to have a touch display with many preprogrammed functions that can also be controlled with the Kenwood app on the mobile phone. With the machine came some great accessories too. For our recipe we not only used the mixing bowl with various attachments, but also, for example, the practical chopper that is attached to the top of the machine. In the same place you can put a blender or even a juicer. And there are still so many options that we would like to test soon, such as the induction cooking function, the attachments for homemade pasta and much more - you will find all the accessories here. We love the modern, simple and timeless look and we think the idea of ​​having one food processor instead of many different devices is just great - a great way to save space. We hope you enjoy the recipe and have fun baking!

Gluten-free apple curd cake with salty caramel

Ingredients for a 26cm springform pan

Gluten-free base

  • 200g rice flour or gluten-free flour mixture for cakes
  • 1 teaspoon of tartar baking powder
  • 60g sugar
  • 1 pinch of salt
  • 80g soft butter
  • 1 egg (size M / L)

Apple filling

  • 500g thin apple slices, peeled (about 5 apples)
  • 1 tablespoon of sugar
  • 10g corn starch or pudding powder
  • 1/2 teaspoon cinnamon
  • 10g ginger, finely grated
  • 3 tbsp lemon juice

Quark filling

  • 500g quark
  • 200g sour cream or creme fraiche
  • 200g whipped cream
  • 1 egg + 2 egg yolks (size M / L)
  • 150g sugar
  • 1 pinch of ground vanilla
  • 35g corn starch or pudding powder

Salt caramel

  • 200ml whipped cream
  • 200g sugar
  • 70g butter
  • 1/2 teaspoon cinnamon
  • 1 pinch of sea salt

Topping

Preheat the oven to 180 ° C top and bottom heat. Line the bottom of the springform pan with baking paper, butter the sides. Pour gluten-free flour, tartar baking powder, sugar and salt into the mixing bowl of the food processor. Cut the soft butter into small pieces and add together with the egg and stir until a crumbly dough is formed. Then knead with your hands for 1-2 minutes - knead in 1-2 tablespoons of cold water so that the dough becomes smoother. Spread the dough very thinly on the base and the edge of the springform pan or press it with your fingers - the dough should be about 3cm high on the edge. Peel, quarter and core apples and cut into fine slices with the cutting attachment of the food processor. Mix the sugar, cornstarch and cinnamon and mix with the apples with the ginger and lemon juice - set aside for a moment. For the quark filling, mix all the ingredients except the corn starch with the whisk attachment in the food processor, then fold in the corn starch. Spread the apple slices on the bottom of the springform pan so that there are as few gaps as possible. Fill the quark filling into the springform pan and tap several times against the bottom of the springform pan so that small cavities in the apple slices are filled with quark. Bake the cake for 60 minutes. It is best to let the apple curd cake rest for a few hours or let it steep in the refrigerator overnight. Prepare the caramel: let the sugar caramelize in a non-stick pan, then slowly stir in the whipped cream with a whisk. Stir in the butter in small pieces and refine the caramel with cinnamon and a pinch of sea salt. Let the caramel simmer for 1 minute, then let it cool for a few hours so that it becomes thick (if you want it to go quickly, place the caramel in a metal bowl in the refrigerator or in the freezer). Spread the caramel on the cake, then with the apple wedges

PreetiDec 30, 2020

Omg the cake look so tasty and the way you described each and everything about this recipe is amazing. It is important to add cornstarch?

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