Apple mug cake with crispy sprinkles

For 25 pieces
  • 1,5 kg sour apple (e.g. B. Boskop or Jonagold)
  • juice of 1 lemon
  • 2 (à 200 g) Cup of whipped cream
  • 1 3/4 (approx. 400 g) Cup of sugar
  • 2 packet Vanillin sugar
  • grated zest of 1 untreated lemon
  • 5 Eggs (size M)
  • 5 (approx. 750 g) cup + 1 tbsp flour
  • 1 Packet Baking powder
  • 225 g Butter
  • 1 pinch Salt
  • Icing sugar
  • fat and flour
75 minutes
light
1.
Peel and quarter the apples and cut out the core. Cut apple quarters into wedges and mix with lemon juice. Pour the cream into a bowl. Wash out a cream cup, dry it and measure out 1 cup (approx. 230 g) of sugar.
2.
Add sugar, 1 packet of vanilla sugar and lemon zest to the cream and beat until half-stiff with the whisk of the hand mixer. Stir in eggs one by one. Mix 3 cups (approx. 450 g) flour and baking powder and stir in briefly.
3.
Spread the dough in a greased, flour-dusted drip pan (32 x 39 cm) and spread the apples on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes.
4.
In the meantime, melt butter over low heat for the crumble. Mix 2 cups (approx. 300 g) of flour, 3/4 cup (approx. 175 g) of sugar, 1 packet of vanilla sugar and salt in a bowl.
5.
Pour in the butter all at once and knead into thick crumble with the dough hook of the hand mixer. Sprinkle with a tablespoon of flour and shake again. Sprinkle streusel on the pre-baked apple pie and bake in 15-20 minutes.
6.
Cut the cake lukewarm or cold into pieces and sprinkle with powdered sugar as desired. Serve with the whipped cream.
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 15 g fat
  • 46 g carbohydrates

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