Fuji apples from my in-law’s garden

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. 

Sweet and juicy apples garnish the bottom

Apple Bizcocho

• 2 medium apples, peeled and cut into size of half size of your thumb
• 4 medium size eggs, room temperature
• 2 Tbsp Quark
• 175g flour
• 150g powder sugar
• 125g butter, soft in room temperature
• 8g of baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Steps

1. Turn on oven to 180°C with convection function (Umluft)
2. Line the pound cake mould with parchment paper.
   

   The dough should be super soft and airy like this

3. Fill the bottom of your mould with the cut apples.
4. 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.
5. Add in eggs one by one slowly into the mass as you keep mixing. Add in the salt and vanilla extract.
6. Sieve the flour and baking powder into the mass and mix until well integrated. Do not mix for too long. The dough is ready.
7. Pour the dough into the baking mould gently over the apples.
8. Bake for 40-50 min depending on your oven.
9. Let cool overnight. Sprinkle  powder sugar on top for decoration before serving at the breakfast table.