A very delicious cake for tea made from simple products will please the whole family at any time of the year. Tender shortbread dough in vegetable oil instead of butter, juicy apple layer with a pleasant sourness and an appetizing curd layer.
Peel the apples, cut into small pieces, put them in a thick-walled saucepan. Add sugar, cinnamon and water, mix.
Cook over low heat until the apples are soft, about 15 minutes.
Grind into a puree using a blender.
Rub the cottage cheese through a sieve, mix with sour cream, sugar and vanilla sugar.
Beat eggs with sugar and vanilla sugar.
Add vegetable oil, whisk again.
Add flour with baking powder and salt.
Knead a soft, non-sticky dough.
Divide the dough into 2 parts: large and small.
Roll out most of the dough and put it in a baking dish, making small sides. The size of my form is 20*30 cm.
Then distribute the curd filling.
Put the apple on the curd filling.
Roll out the smaller part of the dough and cut into strips. Place the dough strips on top of the apple filling.
Bake in a preheated 170 degree oven for about 35-40 minutes.
Cool the finished cake completely and it can be cut.