After trying all the apples while living in four countries and three continents, I came to a conclusion that Fuji apples are the best! They are elegantly sweet, crisp, and remind me of my childhood. That’s why we planted a Fuji apple tree in our in-law’s garden in Zurich-West ten years ago. We just harvested this year’s apples and they are so delicious!
When I have lots of apples at home, besides making apple jam, I like to make Spanish Bizcocho – soft breakfast cakes that are usually eaten with Cafe con Leche (milk coffee). They are so soft that it feels like you are biting into clouds! You can make this cake with basic ingredients that are usually in everyone’s refrigerator.
Recipe is for two moulds of pound cakes. Bake two and serve one for tomorrow morning, and keep the other one in the freezer as reserve for a lazy day. When defrosted, they are fresh like new!
- 3 large apples, peeled and cut into size of half size of your thumb
- 8 medium size eggs, room temperature
- 4 Tbsp Quark
- 350g flour
- 300g powder sugar
- 250g butter, soft in room temperature
- 2 pouches of baking powder (total 32g)
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- Turn on oven to 180°C with convection function (Umluft)
- Line the pound cake mould with parchment paper.
- Fill the bottom of your two moulds with the cut apples.
- In a bowl, mix softened butter, quark, powder sugar with a hand mixer for at least 3-5 min. The will make the mass be very soft, fluffy and creamy.
- Add in your eggs one by one slowly into the mass as you keep mixing. Add in the salt and vanilla extract.
- Sieve the flour and baking powder into the mass and mix until well integrated. Do not mix for too long. The dough is ready.
- Pour the dough into the two baking moulds gently over the apples.
- Bake for 40-50 min depending on your oven.
- Let cool overnight. Sprinkle powder sugar on top for decoration before serving at the breakfast table.