Yes, translate please, I can get a rough gist of it, but my German is pretty rusty
Low Carb Apple StreuselIngredients for a 21 cm round Springform or baking tray, 6.5 cm high
Ingredients for the cake base:100 g finely ground almonds
100 g Quark
100 g butter – melted
75 g (4 full dessert spoons) Wholemeal spelt or wholemeal rye flour
2 large apples, peeled, cored and cut into small pieces
4 large eggs
4 dessert spoons of Erythritol or other powdered sweetener
2 teaspoons cinnamon (ground)
1 dessert spoon baking powder
Ingredients for Streusel:20 g Butter (room temperature)
40 g (2 full dessert spoons) Wholemeal spelt or wholemeal rye flour
1 full dessert spoon of Erythritol or other powdered sweetener
Instructions:
Preparation of the cake mix:1. Preheat oven to 180 degrees Celsius.
2. Peel and core the apples and cut into small pieces
3. Melt butter in a bowl at low temperature and mix well with the Quark, sweetener and the eggs, using a whisk.
4. Add the ground almonds, wholemeal flower, baking powder and cinnamon and mix well until a creamy mass.
5. Add the apple pieces and mix everything well again.
Preparation of the Streusel:1. Add Butter, wholemeal flour and Erythrit together in a bowl and with clean hands mix them well until they have made Streusel texture (like large breadcrumbs really!). If you need to add more almond flour you can do so.
To finish:1. Add the mix with the apples into the baking tray, add the Streusel evenly over the top and then bake at 180 degrees for about 40 minutes in the oven on the middle shelf.
2. Let it cool at room temperature for 1-2 hours. Tip: I keep it in the fridge after that and start eating it the next day.
