Apple pie with pine nuts

  • 650 g Apples (4 pieces)
  • 50 ml Lemon juice
  • 125 g Butter or margarine
  • 1 pinch Salt
  • 175-200 g Sugar
  • 1 packet Vanillin Sugar
  • 5 Eggs (size M)
  • 200 g flour
  • 3 leveled TL baking powder
  • 3 EL whipped cream
  • 50 g pine nuts
  • 200 g sour cream
  • 1 Package Sauce powder' Vanilla flavor '
  • 1 EL Icing sugar
  • Mint
  • fat
75 minutes
Wash, peel, quarter and core apples. Drizzle with lemon juice. For the batter, mix the fat, salt, 125 g sugar and vanilla sugar with the whisk of the hand mixer until foamy.
Stir in 3 eggs one after the other. Mix the flour and baking powder. Add alternately with the cream and stir in. Pour into a well-greased springform pan (26 cm Ø) and smooth out. Pat the apples dry with kitchen paper.
Then distribute evenly on the batter, press lightly and sprinkle with 30 g of pine nuts. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 12 minutes. In the meantime, stir together the sour cream, remaining eggs, remaining sugar and sauce powder.
Take the cake out of the oven after 12 minutes, carefully pour the topping over the apples and bake for another 50 minutes at the same temperature. Take out of the oven, place on a grid and remove from the springform pan with a knife and let cool in the tin.
In the meantime, roast the remaining pine nuts in a pan without fat, take them out of the pan and let them cool. Remove the cake from the mold, place on a cake plate, dust with powdered sugar and sprinkle with roasted pine nuts.
Garnish with mint if you like. Makes about 12 pieces.
1 portion approx:
  • 340 kcal
  • 1420 kJ
  • 7 g protein
  • 18 g fat
  • 36 g carbohydrates


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