Penne with Salmon in Tomato Sauce
Penne with salmon, sun-dried tomatoes, and a seasoned tomato sauce.
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Ingredients
Apfelfüllung
- 3 g Apple
- 5 g butter
- 2.5 Tbsp Brown sugar
- 2 tsp Zimt
- 2 tsp Speisestärke
Mürbeteig
- 14 g butter
- 11 g Zucker
- 1 Pckg Vanillinzucker
- 1 Piece Egg
- 275 g Flour
- 1 Pckg Baking powder
- 1 Pinch Salz
Cheesecakefüllung
- 5 g Magerquark
- 25 g Frischkäse
- 12 g Zucker
- 1 Pckg Vanillepuddingpulver
- 2 Piece Egg
Streusel
- 138 g butter
- 72 g Zucker
- 1 Pckg Vanillinzucker
- 22 g Flour
- 1 Pinch Salz
Käsekuchen zusammensetzen und backen
- 1 Piece Speisestärke
- 1 Portion Puderzucker
Preparation
1. Prepare the apples
Peel the apples and cut them into cubes.
2. Cook the filling
Heat the apple cubes with butter, brown sugar, cinnamon, and cornstarch in a pan, then simmer briefly while stirring until everything comes together and thickens slightly.
3. Make the dough
Quickly knead all shortcrust ingredients into a smooth dough. Transfer it to a greased springform pan and press it evenly into the base and up the sides so the bottom and rim are covered to about 3 cm high.
4. Mix the filling
Briefly mix all ingredients for the cheesecake filling until you have a smooth cream.
5. Form the crumble
Place all crumble ingredients in a bowl and work them together with your hands until crumbly. Chill the mixture until needed.
6. Layer the cake
Spread the cheesecake filling over the shortcrust base. Sift a little cornstarch over it, add the apple filling on top, and finish with the crumble.
7. Bake and cool
Bake the cake in a preheated oven at 180 °C top and bottom heat for about 60 minutes. Then let it cool completely so the filling can set, and dust with powdered sugar before serving.