Apple cream cake

For 16 pieces
  • 300 g flour
  • 200 g Sugar
  • 1 Packet Vanillin sugar
  • 1 pinch salt
  • 3 EL (30 g) Cocoa powder
  • 3 eggs (size M)
  • 175 g cold butter
  • 1 kg large apples (approx. 5 pieces; e.g. Jonagold)
  • 3 EL lemon juice
  • 400 g sour cream
  • 200 g Whipped cream
  • 1 packet custard powder 'vanilla flavor'
  • 3 EL Quince jelly
  • 1 EL Icing sugar
  • flour
  • fat
90 minutes
light
1.
flour, 125 Knead g sugar, vanilla sugar, salt, cocoa, 1 tablespoon of cold water, 1 egg and pieces of butter first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover and chill for about 30 minutes. Peel, core and quarter the apples. Slightly cut into the apples several times with the knife. Drizzle with lemon juice. Mix the sour cream, cream, 75 g sugar, pudding powder and 2 eggs. Roll out the dough into a round shape (approx. 32 cm Ø) on a little flour. Place in a greased springform pan (26 cm Ø) and press down on the edge. Pour in the casting. Place apples on top. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Take out the cake, let cool down a little. Heat the jelly and brush the hot cake with it. Let cool down. Dust the edge with powdered sugar
2.
Wait approx. 2 hours
1 piece approx.:
  • 370 kcal
  • 1550 kJ
  • 5 g protein
  • 21 g fat
  • 40 g carbohydrates

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