Apple mug cake with crispy sprinkles

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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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