Apple sour cream cake

For 16 pieces
  • 5 Apples (approx. 1 kg)
  • Juice of 1 lemon
  • 500 ml Apple juice
  • 375 g + 2 teaspoons of sugar
  • 2 packet pudding powder 'vanilla flavor'
  • 200 g flour
  • 175 g Butter
  • 1 TL baking powder
  • 1 egg (size M)
  • 250 g sour cream
  • 500 g whipped cream
  • cinnamon
  • fat and flour
75 minutes
very easy
Peel and quarter apples and Remove the core casing. Cut the quarters into thin slices, drizzle with lemon juice. Bring 440 ml apple juice and 200 g sugar to the boil. Stir the pudding powder and remaining apple juice until smooth.
Stir into the boiling juice, bring to the boil and simmer for about 1 minute. Remove from the stove, stir in apples and let cool for about 1 hour.
Put the flour, butter in flakes, 175 g sugar, baking powder and egg in a bowl. First knead with the dough hook of the hand mixer, then with your hands to make a shortcrust pastry. Press the dough into a greased springform pan (26 cm Ø) dusted with flour as the base and edge.
Spread the apple mixture on the dough. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 45 minutes. Take out and leave to cool on a wire rack.
Mix the sour cream and 2 teaspoons of sugar. Beat the cream with the whisk of the hand mixer until stiff, fold into the sour cream. Carefully remove the cake from the mold and place on a cake plate. Spread the sour cream loosely on the cake.
Dust with cinnamon.
1 piece approx:
  • 420 kcal
  • 1760 kJ
  • 3 g protein
  • 24 g fat
  • 48 g carbohydrates


Leave A Comment