Apple crumble cake with lemon icing

For 24 pieces
  • 750 g flour
  • 1 heaped teaspoon of baking powder
  • 1 coated tablespoons of pudding powder 'vanilla flavor'
  • 175 g Icing sugar
  • 1 packet vanillin sugar
  • Salt
  • grated zest of 1 untreated lemon
  • 1 egg (size M)
  • 425 g Butter
  • 125 g Sugar
  • 2 kg small apples (e.g. B. Elstar)
  • 5-6 EL lemon juice
  • fat
90 minutes
500 g flour, baking powder, pudding powder, 125 g powdered sugar, vanilla sugar, 1 pinch of salt, lemon peel, egg and 250 g butter in flakes with the kneading hook of the Mix with a hand mixer, then knead with cool hands to form a smooth dough. Chill the shortcrust pastry for about 1 hour. Melt 175 g butter. 250 g flour, sugar and a pinch of salt in a bowlMix. Knead in the butter in a thin stream with the dough hook of the hand mixer so that crumble is formed. Peel and halve the apples and cut out the core. Cut the curve of the apple halves several times. Drizzle the apples with 3 tablespoons of lemon juice. Roll out the shortcrust pastry on a greased baking sheet (32x38 cm). Place the apple halves on the dough. Spread the sprinkles over it. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 45-50 minutes. Take out the cake and let it cool down. Mix 50 g of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Spread the topping over the cake. Whipped cream tastes good with it
Waiting time approx. 40 minutes
1 piece approx.:
  • 330 kcal
  • 1380 kJ
  • 4 g protein
  • 16 g fat
  • 44 g carbohydrates


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