Apple and sour cream cake from the tray

For 24 pieces
  • 75 g Butter
  • 400 g flour
  • 325 g Sugar
  • 1 Pinch Salt
  • 2 Package Vanillin-Sugar
  • 6 Eggs (size M)
  • 250 ml Milk
  • 1 cube (42 g) fresh yeast
  • 6 Apples (approx. 175 g each)
  • 5 EL lemon juice
  • 500 g Lean quark
  • 750 g Schmand
  • 1 packet ' Vanilla flavor 'pudding powder
  • 1 packet 'Vanilla flavor' sauce powder
  • flour
90 minutes
light
1.
Melt 50 g butter. Mix the flour, 75 g sugar, salt and 1 packet of vanilla sugar in a bowl. Add 1 egg. Warm the milk in a small saucepan. Crumble in the yeast and dissolve in it while stirring. Add the melted butter and milk-yeast mixture to the flour mixture. Knead into a smooth dough with the dough hook of the hand mixer. (Dough is sticky). Cover and let rise in a warm place for approx. 45 minutes
2.
In the meantime, wash the apples, cut out the core with an apple core cutter. Cut the apples into rings approx. 6 mm thick. Drizzle with lemon juice. Put 25 g butter, 50 g sugar, 300 ml water in a large saucepan. Pre-cook the apple rings in portions for about 5 minutes, lift them out
3.
Knead the dough well with floured hands on a well-floured work surface. Place in a greased drip pan in the oven (32 x 39 cm) and spread evenly on top with floured hands. Cover and let rise again for about 20 minutes. In the meantime, stir the quark, sour cream, 200 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until smooth. First stir in 5 eggs one after the other, then stir in the custard powder and sauce powder
4.
Put the quark mixture on the yeast dough and smooth it out. Spread the apple rings on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30–35 minutes. Take out and let cool on a wire rack
5.
Waiting time approx. 2 hours
1 piece approx .:
  • 290 kcal
  • 1210 kJ
  • 8 g ​​protein
  • 13 g fat
  • 35 g carbohydrates

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