Apfelquarkkuchen (Apple & Cream Kuchen) Recipe


Ingredients


CAKE

1 package yeast, dry, active
1/2 tsp salt
4 tbsp sugar
2 cup flour, unbleached, unsifted
1/4 cup butter or margarine
1/2 cup milk
1 each egg, large

FILLING

3 cup apples, tart, sliced
1 tbsp lemon juice
1 tsp cinnamon
3/4 cup sugar
2 tbsp flour, unbleached
8 oz cream cheese, softened
1 each egg, large


Directions

CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
Best when served warm.


Servings: 4 servings

 

 

Apfelquarkkuchen (Apple & Cream Kuchen) Recipe brought to you by Recipe Ideas


Categories: Apple; Fruit; German


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Interestingly, the oldest recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated.

As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he tells us how the ancient cooks used many different spices and herbs, including many that are still in use today for example bay, rue and parsley.

During the next few hundred years, the powerful families of the West competed with each other to serve the most exotic banquets, and because of this chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording the recipes of their peers.

By the time we get to the twentieth century, recipe books are in high demand, mostly due to higher levels of literacy, increased leisure time and having more disposable income.

Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books.

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We hope you enjoy this Apfelquarkkuchen (Apple & Cream Kuchen) recipe.

 


Apfelquarkkuchen (Apple & Cream Kuchen) Recipe, one of many tasty recipes brought to you by Recipes Ideas




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