Apple-vanilla cream cake with amarettini crumble

For 24 pieces
  • 575 g + 1 tbsp flour
  • 1 (7 g) Bag of dry yeast
  • 285 g Sugar
  • 1 packet vanillin sugar
  • Salt
  • 200 g Butter
  • 200 ml Milk
  • 6 eggs (size M)
  • 100 g Amarettini
  • 750 g low-fat quark
  • 1 packet pudding powder 'vanilla flavor'
  • 3 EL semolina
  • 6 medium-sized apples
  • flour
  • fat and flour
75 minutes
Mix 400 g flour, yeast, 50 g sugar, vanillin sugar and a pinch of salt in a bowl. Melt 75 g butter in a saucepan, pour in milk and heat lukewarm. Pour into the bowl with the flour mixture. Add 1 egg and knead everything with the dough hook of the hand mixer for 3–4 minutes. Cover and let rise in a warm place for about 45 minutes. In the meantime, melt 125 g butter in a saucepan for the crumble. Lightly crumble the amarettini. Mix 175 g flour, 85 g sugar and a pinch of salt, pour in the liquid butter and knead with the dough hook of the hand mixer. Finally knead in 1 tbsp flour and amarettini breadcrumbs. Cover and chill the streusel. Mix the quark, 5 eggs, 150 g sugar, pudding powder and semolina. Roll out the yeast dough in a rectangular shape (approx. 32 x 39 cm) on a little flour. Place on a fat pan that has been greased and dusted with flour. Spread the quark cream evenly on top. Peel the apples and remove the core with an apple cutter. Cut the apples into rings approx. 1 cm thick. Cover the cake with apple rings. Spread the sprinkles on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-30 minutes. Let the cake cool down on a wire rack
Wait approx. 30 minutes
1 piece approx:
  • 290 kcal
  • 1230 kJ
  • 9 g protein
  • 10 g fat
  • 42 g carbohydrates


Leave A Comment