Apple crumble cake with cream sauce

For 14 pieces
  • 400 g flour
  • 275 g Sugar
  • 1 Package Vanillin sugar
  • 225 g Butter
  • 1 Pinch Salt
  • 5 eggs (size M)
  • 100 g hazelnut brittle
  • 2 EL ground hazelnuts
  • 800 g sour apples (e.g. Boskop)
  • 2-3 tbsp lemon juice
  • 250 g Schmand
  • 1 packet Sauce powder 'Vanilla flavor'
  • 1-2 TL Icing sugar for dusting
  • Fett
90 minutes
Put flour, 200 g sugar, vanilla sugar, flaky butter, salt, 1 egg and brittle in a bowl and knead with the dough hook of the hand mixer to a crumbly mass. Finally, continue kneading with your hands into thick crumbles. Grease a springform pan (26 cm Ø) and put half of the crumble into the pan. Press down as a base and sprinkle with ground hazelnuts. Peel, quarter, core and slice apples. Mix the apples with lemon juice and distribute evenly on the bottom. For the topping, mix the sour cream, 75 g sugar, 4 eggs and sauce powder and pour over the apples. Sprinkle with the remaining crumble and bake in the preheated oven, lower rail, (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 50 minutes. Let the cake cool in the tin on a wire rack. Loosen the cake from the edge with a knife and remove it from the springform pan. Dust with icing sugar, cut into pieces and serve with whipped cream
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 6 g protein
  • 20 g fat
  • 48 g carbohydrates


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