Apple and rose cake with cream cheese and vanilla cream

For 12 pieces
  • 200 g flour
  • 50 g ground almonds without skin
  • 105 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • grated zest of 1 organic lemon
  • 125 g Butter
  • 3 eggs (size M)
  • 200 g double cream cheese
  • 1 packet ' Vanilla flavor 'dessert sauce
  • 4–5 (approx. 700 g; z. B. Elstar) Apples
  • 40–50 g Apricot jam
  • flour
  • fat
  • cling film
  • 1 TL Icing sugar for dusting
75 minutes
very simple
flour, Mix the almonds, 75 g sugar, vanilla sugar, salt and lemon zest in a bowl. Add the butter in pieces, 1 egg and 1 tbsp cold water. First knead with the dough hook of the hand mixer, then with your hands to form a smooth shortcrust pastry.
Wrap the dough in foil and refrigerate for 20–30 minutes. Dust a work surface with flour and roll out the dough into a circle (approx. 30 cm Ø). Place the sheet of dough in a greased tart pan with a lift-off base (26 cm Ø).
Press the dough into the mold so that it stands approx. 0.5 cm over the edge. Prick the dough base several times with a fork and put the lower rail in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
manufacturer) approx Pre-bake for 20 minutes.
Mix the cream cheese, 30 g sugar, 2 eggs and sauce powder. Wash the apples, pat dry and poke out the core. Peel thin slices of the apples with a vegetable peeler from the stem or flower base and combine into 12 flowers.
Pour the vanilla glaze into the tart and place the 'apple and rose petals' in the glaze.
Heat the jam and 1–2 tablespoons of water. Brush 'Apple-Rose Blossoms' with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 30 minutes. Let the cake cool in the tin on a wire rack.
Remove the cake from the tin and place on a plate. Whipped cream tastes good with it.
1 piece approx.:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 17 g fat
  • 30 g carbohydrates


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