Apple crumble cake with topping

For 12 pieces
  • 340 g flour
  • 115 g Sugar
  • Salt
  • 2 leveled TL baking powder
  • 1 Egg + 1 egg yolk (size M)
  • 225 g Butter
  • 2 kg Apples (e.g. B. Elstar)
  • 5 EL lemon juice
  • 75 g maple syrup
  • 75 g Sultanas
  • 1/2 TL Cinnamon
  • 1/4 TL ground clove
  • 1/4 TL ground nutmeg
  • 1 packet Vanilla-flavored pudding powder
  • 1 Tbsp (approx. 15 g) cornstarch
  • 75 g marzipan raw mass
  • 2 EL sliced ​​almonds
  • 75 g powdered sugar
  • Fat and flour
  • breadcrumbs
  • cling film
  • 1 (6 l content) large freezer bag
60 minutes
very easy
1.
250 Put g flour, 75 g sugar, 1 pinch of salt, baking powder, 1 egg and 175 g butter in flakes in a mixing bowl. First with the dough hook of the hand mixer, then with your handsKnead into a smooth shortcrust pastry. Wrap the dough in foil and refrigerate for about 1 hour
2.
In the meantime, peel and quarter the apples and cut out the core. Cut the apple quarters into pieces and mix in a large saucepan with 3 tablespoons of lemon juice. Add the maple syrup, sultanas, cinnamon, clove and nutmeg and stir. Bring to the boil, stirring occasionally, cover and simmer for 3–4 minutes. Pour the compote into a large colander and collect the juice. Pour juice back into the pot. Mix the pudding powder, starch and approx. 6 tablespoons of water. Stir into the hot juice, place back on the hot stove and simmer for about 1 minute while stirring (whisk). Add the apples and stir in well with a mixing spoon. Put the compote in a bowl and let it cool for about 2 hours
3.
In the meantime, roughly grate the marzipan. Put 50 g butter in flakes, marzipan, 40 g sugar, 90 g flour, almonds and 1 egg yolk in a mixing bowl. First knead with the dough hook of the hand mixer, then with your hands to make crumble
4.
Grease a springform pan (26 cm Ø) and sprinkle with flour. Cut open the freezer bag and dust lightly with flour. Roll out the shortcrust pastry on the freezer bag into a round plate (34 cm Ø). Line the mold with the dough. Press the dough against the edge of the springform pan. Prick the pastry base several times with a fork and sprinkle with breadcrumbs. Pour in apple compote, smooth out. Spread the sprinkles over it. Bake in the preheated oven on the lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 40 minutes
5.
cake remove, place on a wire rack and let cool for 4–5 hours. Remove the cake from the pan. Mix the powdered sugar with 2 tablespoons of lemon juice until smooth, fill into a piping bag. Cut off a small corner from the bag and draw thin strips over the cake. Whipped cream tastes good with it
6.
Waiting time approx. 7 hours
1 piece approx.:
  • 490 kcal
  • 2050 kJ
  • 6 g protein
  • 21 g fat
  • 68 g carbohydrates

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