Apple cheesecake with brittle crumble

For 24 pieces
  • 1,3 kg apples, e.g. B. Boskop
  • 340 g butter at room temperature
  • 180 g Sugar
  • Salt
  • 4 eggs (size M)
  • 400 g wheat flour
  • 1 TL baking powder
  • 600 g Schmand
  • 1 packet Vanillin-Sugar
  • 60 g brown sugar
  • 100 g Almond sticks
  • 1 EL Icing sugar
  • fat
75 minutes
very easy
Peel and quarter the apples and remove the core. Cut the quarters into wide wedges. For the batter, mix 250 g butter, 150 g sugar and a pinch of salt with the whisk of the hand mixer until foamy.
Mix in 3 eggs one at a time. Mix 250 g flour and baking powder and brieflystir in. Spread the dough on a greased baking sheet (approx. 35 x 40 cm). Spread the apples on the dough. Pre-bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
manufacturer) for about 20 minutes.
In the meantime, mix the sour cream, 1 egg, 30 g sugar and vanilla sugar. For the crumble, stir 90 g butter, brown sugar and a pinch of salt with the whisk of the hand mixer until frothy. Add 150 g flour and almond sticks and stir in on a low heat, adding 1–2 teaspoons of cold water so that the crumble forms.
Briefly remove the cake from the oven, first pour the sour cream, then spread the crumble on the cake. Bake for another 20-30 minutes at the same temperature. Take out of the oven and let cool down on a wire rack.
Dust the cake with powdered sugar, cut into approx. 24 pieces. Whipped cream tastes good with it.
1 portion approx:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 22 g fat
  • 29 g carbohydrates


Leave A Comment