Apple and cider cake with eggnog

For 16 pieces
  • 250 g flour
  • 100 g + 200 g sugar
  • 3 packet Vanillin sugar
  • 1 pinch salt
  • 1 TL Baking powder
  • 100 g cold butter / margarine
  • 1 egg ( Size M)
  • 1,5 kg Apples
  • Juice of 1 lemon
  • 2 packet 'Vanilla flavor' pudding powder
  • (for cooking; for 1/2 l milk each)
  • 1 (750 ml) Bottle of cider (French apple wine)
  • 500 g whipped cream
  • 150 ml eggnog
  • 1 Package Sauce powder
  • 'Vanilla'
  • ground pistachios and mint
150 minutes
Knead flour, 100 g sugar, 1 packet of vanilla sugar, salt, baking powder, fat in pieces and egg first with the dough hook of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes
Peel, core and roughly grate the apples. Drizzle with lemon juice. Grease a springform pan (26 cm Ø). Roll out the dough in a round shape (approx. 30 cm Ø) on a little flour, place in the pan and press up on the edge. Mix the pudding powder and 6-8 tablespoons of water until smooth. Bring the cider and 200 g sugar to the boil. Stir in the pudding powder and bring to the boil again.
Squeeze out the grated apple well and spread it on the base. Pour the cider mixture on top. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 1 hour. Allow to cool in the mold. Then put it in the fridge overnight
Remove the cake from the pan. Whip the cream until stiff, pour in 2 packets of vanilla sugar. Pour eggnog into a tall mixing bowl. Add the sauce powder while stirring, then beat vigorously for approx. 1 minute. Spread the cream on the cider cream. Pour eggnog sauce over it. Possibly. decorate with pistachios and mint
1 piece approx:
  • 420 kcal
  • 1760 kJ
  • 4 g protein
  • 17 g fat
  • 52 g carbohydrates


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