Apple sour cream cake

  • 1,5 kg sweet and sour apples
  • Juice of 1 lemon
  • 150 g Butter or margarine
  • 125 g Sugar
  • 3 Package Vanillin sugar
  • 7 Eggs (Size M)
  • 375 g flour
  • 1/2 packet Baking powder
  • grated zest of 1/2 untreated lemon
  • 500 g Schmand
  • 4 EL Amaretto
  • 3 EL almond flakes
  • 4 EL Apricot jam
  • fat
105 minutes
light
1.
peel apples, quarter and remove the core. Cut the apple quarter lengthways several times and place in lemon water. Beat the fat, sugar and 1 packet of vanilla sugar until creamy.
2.
Gradually stir in 3 eggs. Mix in flour, baking powder and lemon zest and stir in. Place the dough on the greased drip pan of the oven and smooth it out. Spread the apples on top. Mix the remaining eggs, sour cream, amaretto and remaining vanilla sugar.
3.
Pour over the apples and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 50-60 minutes. Roast the almond flakes in a pan until golden brown. Heat the apricot jam, strain it through a sieve and coat the cake with it.
4.
Sprinkle with flaked almonds. Let cool down. Makes about 20 pieces.
1 portion approx:
  • 310 kcal
  • 1300 kJ
  • 6 g protein
  • 15 g fat
  • 32 g carbohydrates

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