Apple and almond cake from the tray

For 20 pieces
  • 200 g + 200 g flour
  • 1 TL Baking powder
  • 100 g + 200 g + 2 tbsp sugar
  • 1 pinch salt
  • 100 g cold + 250 g soft butter / margarine
  • 3 eggs (Gr. M)
  • 1,5 kg tart apples (e.g. Boskop)
  • 7 EL Lemon juice (approx. 1 1/2 lemons)
  • 1 Package Vanillin sugar
  • 250 g whipped cream
  • 7-8 EL (75 g) Almond flakes
105 minutes
easy
1.
For the shortcrust pastry: 200 g flour, baking powder, 100 g sugar, salt, 100 g fat in pieces and 1 egg first knead with the dough hook of the hand mixer and then briefly knead smoothly with your hands. Cover and chill the dough for approx. 30 minutes
2.
Peel, cut into eighths and core the apples. Drizzle with 6 tablespoons of lemon juice
3.
For the batter: mix 250 g fat, 200 g sugar and vanilla sugar until creamy. Stir in 2 eggs one after the other. Briefly stir in 200 g flour alternating with 1 tbsp lemon juice and cream in portions
4.
Roll out the shortcrust pastry thinly on a greased drip pan (approx. 32 x 39 cm). Spread apples on top andSpread the batter on top. Sprinkle with flaked almonds and 2 tablespoons of sugar. Bake the cake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 4 g protein
  • 22 g fat
  • 39 g carbohydrates

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