Apple crumble cake from the tray

For 24 pieces
  • Fat and flour
  • 1-1,2 kg Tart apples
  • grated zest and juice of 1 untreated lemon
  • 2 (à 200 g) Mug of whipped cream
  • 1 3/4 (400 g) Cup of sugar
  • 2 packet vanillin sugar
  • 5 Eggs (Gr. M)
  • 5 (750 g) Mug + 3 tbsp flour
  • 1 package baking powder
  • 225 g Butter / margarine, salt
45 minutes
easy
1.
A drip pan (approx. 32 x 39 cm; at least 3.5 cm deep), dust with flour. Peel, quarter and core the apples, cut into wedges and drizzle with lemon juice
2.
Pour the cream into a mixing bowl. Wash out a cream cup, dry it and then use it as a 'measuring cup'
3.
Add 1 cup (225 g) sugar, 1 vanillin sugar and lemon zest to the cream and whip until until stiff. Stir in eggs one at a time. Mix 3 cups (450 g) flour and baking powder, stir in briefly. Spread on the drip pan. Spread the apples on top. Pre-bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes
4.
Meanwhile, melt the fat over low heat . Mix 2 cups (300 g) flour, 3/4 cup (175 g) sugar, 1 vanilla sugar and 1 pinch of salt. Pour in the fat in a thin stream, knead everything with the dough hook of the hand mixer to form thick sprinkles
5.
Sprinkle 3 tablespoons of flour on top of the crumble, rub the crumbles between your fingers and sprinkle on the cake. Bake for another 20 minutes at the same temperature. Let cool down
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 5 g protein
  • 15 g fat
  • 48 g carbohydrates

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