Apple sour cream cake

For 16 pieces
  • 400 g spelled flour
  • 1/2 TL Baking powder
  • 250 g Butter
  • 1 pinch salt
  • 125 g brown sugar
  • 6 Eggs (size M)
  • 400 g Schmand
  • 200 g Whipped cream
  • 1 packet Custard powder 'Vanilla flavor'
  • 5 tablespoons Sugar
  • 1 package Vanillin Sugar
  • 5 (approx. 1 kg) Apples
  • 2 EL lemon juice
  • 75 g Raisins
  • 2 EL Rum
  • 50 g ground almonds
  • Icing sugar and cinnamon
  • flour
  • Fat and Me hl
  • cling film
90 minutes
very easy
1.
Flour, baking powder, butte Put r in flakes, salt, brown sugar, 2 eggs and 2 tablespoons of cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth shortcrust pastry. Wrap the dough in foil and refrigerate for approx. 30 minutes
2.
Mix the sour cream, 4 eggs, cream, pudding powder, sugar and vanilla sugar until smooth. Peel and quarter the apples, remove the core. Cut the quarters into wedges. Mix with lemon juice. Mix the apples, raisins and rum.
3.
Roll out the shortcrust pastry into a round shape (approx. 34 cm Ø) on a floured work surface. Using the rolling pin, place in a springform pan (26 cm Ø) that has been greased and dusted with flour. Press the edge down. Sprinkle the almonds on the bottom. Apple fillingon top, pour the sour cream on top. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 1 hour, remove and let cool down on a wire rack
4.
Dust the cake with powdered sugar and cinnamon and cut into pieces. Arrange on plates. Whipped cream tastes good with it
5.
Waiting time approx. 30 minutes
1 piece approx.:
  • 460 kcal
  • 1930 kJ
  • 8 g ​​protein
  • 28 g fat
  • 43 g carbohydrates

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