Apple crumble Cake

For 18 pieces
  • 675 g flour
  • 1 TL baking powder
  • 375 g Butter
  • 1 Pinch Salt
  • 250 g Sugar
  • 6 eggs (size M)
  • 75 g dried cranberries
  • 500 g Schmand
  • 100 ml whole milk
  • 2 EL Calvados
  • 1 package Custard powder' Vanilla flavor '
  • 5 Apples (approx. 200 g each)
  • 2 EL lemon juice
  • flour
  • cling film
  • aluminum foil
90 minutes
very simple
1.
600 g flour, baking powder, butter in flakes, salt, 175 g sugar and 2 eggs in a bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth shortcrust pastry.
2.
Approx. Wrap 2/3 of the dough in cling film, chill for about 30 minutes. Knead the remaining dough with 75 g of flour and cranberries to make crumble.
3.
Mix the sour cream, 4 eggs, milk, calvados, pudding powder and 75 g sugar until smooth. Peel and quarter the apples, remove the core. Cut the quarters into thin slices. Drizzle with lemon juice.
4.
Roll out the shortcrust pastry in a round shape (approx. 34 cm Ø) on a floured work surface. Using the rolling pin, place in a springform pan (26 cm Ø) that has been greased and dusted with flour. Press the edge down.
5.
Place the apples on top, pour the sour cream on top and sprinkle with the crumble. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 1 hour on the lower rail.
6.
After about half the baking time, cover with aluminum foil. Take out and let cool on a wire rack.
1 piece approx:
  • 490 kcal
  • 2050 kJ
  • 8 g ​​protein
  • 27 g fat
  • 53 g carbohydrates

0 Comments

Leave A Comment