Apple cream cake with almond crust

For 16 pieces
  • 1,2 kg apples
  • 200 g Butter
  • 300 g Sugar
  • 3 EL Sugar
  • 4 EL Lemon juice
  • 200 g flour
  • Salt
  • 250 g sour cream
  • 250 g Lean quark
  • 3 Eggs (size M)
  • 1 packet pudding powder' vanilla flavor '( for 0.5 l milk; for cooking)
  • 1 untreated lemon
  • 40-50 g almond flakes
  • 1 TL Icing sugar for dusting
  • fat
45 minutes light
1.
Peel and quarter the apples and remove the core. Depending on the size, halve the apple quarters again. Heat 30 g butter, 50 g sugar and lemon juice in a saucepan. Add the apple pieces and cook covered for about 10 minutes. Stir in between. Let the apples cool down. Heat 150 butter. Mix the flour, 100 g sugar and a pinch of salt in a bowl and pour in the hot butter. Knead into a crumbly dough with the dough hook of the hand mixer. Allow to cool and press the dough into a greased springform pan (26 cm Ø). Mix the sour cream, quark, 150 g sugar, eggs, pudding powder and lemon zest. Drain the apples, place them in the springform pan and spread the quark mixture over them. Sprinkle with flaked almonds. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 30 minutes. Then sprinkle the cake with 3 tablespoons of sugar and spread 20 g of butter in flakes on the cake. Turn up the temperature (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) and finish baking in about 20 minutes. Let the cake cool in the pan. Serve dusted with powdered sugar.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 17 g fat
  • 41 g carbohydrates

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