Apple and lemon cake

For 12 pieces
  • 800 g Apples (approx. 4 pieces)
  • 3 EL lemon juice
  • 175 g soft butter
  • 1 Parcel Vanillin sugar
  • 175 g Sugar
  • 3 eggs (size M)
  • 275 g flour
  • 1/2 packet baking powder
  • 500 g Lemon yogurt
  • 3 EL Apricot jam
  • fat and flour
  • aluminum foil
75 minutes
light
1.
Wash apples, cut eighths, Cut out the core and mix with lemon juice
2.
Mix the butter, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with 150 g of yoghurt
3.
Pour the batter into a greased springform pan (26 cm Ø) dusted with flour. Spread the apple wedges along the edge on the dough, leaving the center free. Dice the remaining apple wedges, place in the middle and everything lightlypress in. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45–55 minutes (stick test), finally cover with foil if necessary
4.
Take the cake out of the oven, loosen the springform pan and let it cool down on a wire rack
5.
Simmer the jam and 2 tablespoons of water for about 1 minute, while still hot spread the cake. Arrange the cake on a serving platter, add the remaining yoghurt
6.
Wait approx. 1 hour
1 piece approx.:
  • 360 kcal
  • 1510 kJ
  • 6 g protein
  • 16 g fat
  • 43 g carbohydrates

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