Apple hazelnut cake

For 12 pieces
  • 250 g flour
  • 75 g Icing sugar
  • 4 Eggs (size M)
  • 75 g cold butter
  • 3 red-skinned apples (approx. 175 g each)
  • Juice of 1 lemon
  • 100 g Crème fraîche
  • 150 ml milk
  • 1 packet vanilla sugar
  • 100 g Sugar
  • 2 EL ground hazelnut kernels
  • 150 g Apricot jam
  • Icing sugar
  • fat and flour
  • flour
90 minutes
Knead the flour, powdered sugar, 1 egg and butter in pieces first with the dough hook of the hand mixer, then quickly with your hands to form a smooth dough. Cover and chill for approx. 30 minutes. In the meantime, wash the apples, Pat dry, cut in half, core and cut halves into thick wedges. Put the apple wedges in water with a little lemon juice. Mix the crème fraîche, milk, 3 eggs, vanilla sugar and sugar. Grease the springform pan (26 cm Ø) and dust with flour Roll out a work surface dusted with flour (approx. 32 cm Ø). Line the form with it, pressing the edge well down. Sprinkle the dough base with hazelnuts. Drain the apple wedges and layer them in the form Pour, leaving 3-5 mm space to the upper edge. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 40-55 minutes until golden brown. Put the jam and 1 tablespoon of water in a saucepan, bring to the boil and strain through a fine sieve. Remove the cake, let it cool down briefly and brush with the jam. Place the cake on a plate and dust with powdered sugar
10 minutes waiting time
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 6 g protein
  • 12 g fat
  • 41 g carbohydrates


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