Apple caramel cake

  • 300 g Sugar
  • 1/4 l lukewarm milk
  • 5 eggs ( Size M)
  • 1 Egg yolk (size M)
  • scraped pulp of 1 vanilla pod
  • 250 g Butter or margarine
  • 420 g flour
  • 2 TL baking powder
  • grated peel of 1/2 untreated orange
  • 200 g sliceable nut nougat
  • masse
  • 250 g tart apples
  • Fat and breadcrumbs
  • powdered sugar
120 minutes
Caramelize 50 g sugar in a saucepan over medium heat until golden brown. Pour in milk while stirring, bring to the boil and allow to cool a little. Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp.
Add to the caramel milk and stir over low heat until it is slightly creamy. Don't let it boil anymore! Beat the fat until frothy. Gradually add the remaining sugar and eggs and stir until creamy.
Mix 400 g flour and baking powder and stir into the batter. Stir in the caramel cream and orange peel. Melt the nougat in a hot water bath. Mix 1/3 of the batter and nougat. Peel, quarter, core and cut the apples into pieces.
Turn in the remaining flour and fold into the remaining dough. Grease a cup cake tin (approx. 2 liters content, 22 cm Ø) and sprinkle with breadcrumbs. Pour in the apple batter, place the nougat batter on top and fold it in a spiral under the light batter with a fork.
Bake the cake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 1/4 hours. Approx. Let rest in the mold for 10 minutes, turn out and allow to cool. Dust with powdered sugar. Makes about 20 pieces.
1 portion approx:
  • 320 kcal
  • 1340 kJ
  • 5 g protein
  • 15 g fat
  • 38 g carbohydrates


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