Apple and cranberry cake

For 24 pieces
  • 3 large apples (approx. 200 g each)
  • 250 g butter or margarine
  • 300 g Sugar
  • 1 pinch salt
  • 1 packet vanillin sugar
  • 6 eggs (size M)
  • 200 g flour
  • 125 g Cornstarch
  • 1 packet baking powder
  • 35 g Cocoa powder
  • 2–3 EL Milk
  • 100 g thickened wild cranberries (glass)
  • 125 g Schmand
  • 1 packet 'Vanilla flavor' sauce powder
  • fat
60 minutes
light
1.
In the meantime, peel the apples, cut in half, core and cut into pieces. For the batter, beat the fat, 250 g sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy.
2.
Stir in 4 eggs one after the other. Mix flour, starch, baking powder and cocoa powder and stir in with milk in portions. Spread the dough evenly on a greased drip pan in the oven (32 x 39 cm).
3.
Scatter apple pieces on top. Spread the cranberries on top in blobs. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. For the topping, mix together 2 eggs, sour cream, sauce powder and 50 g sugar.
4.
Pour the topping onto the pre-baked cake and bake for another 15–20 minutes. Remove and let cool on a wire rack.
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 3 g protein
  • 12 g fat
  • 30 g carbohydrates

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