Applesauce cream cake

For 16 pieces
  • 250 g butter or margarine
  • 250 g + 4 tbsp + 1 tsp sugar
  • 2 packet vanillin sugar
  • 4 Eggs (size M)
  • 375 g flour
  • 1 packet baking powder
  • 100 ml Milk
  • 1,25 kg Apples
  • 150 ml + 6 tbsp apple juice
  • 1 packet 'Vanilla flavor' pudding powder
  • 500 g whipped cream
  • 1 package cream stabilizer
  • 2 EL Lemon Juice
  • Sugar and cinnamon
  • Fat and breadcrumbs
75 minutes
light
1.
fat, 250 g sugar and 1 packet of vanillin -Stir the sugar until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Grease the springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-50 minutes. Take the cake out of the oven and flatten the surface a little if the cake has risen too much. Remove the cake from the edge and refrigerate. Set aside 1/2 apple for decoration. Peel and quarter the apples, remove the core. Cut the quarters into small pieces. Cover the apples and 150 ml apple juice in a saucepan and simmer for about 15 minutes. Stir the pudding powder, 4 tablespoons of sugar and 6 tablespoons of apple juice until smooth and thicken the compote with it. Simmer for 1 minute while stirring, then remove from heat. Cut the cake 2 times horizontally. Place the springform pan around the bottom. Spread half of the apple compote on the lower base, then cover with the middle one. Whip 250 g of whipped cream until stiff, pour in 1 packet of vanilla sugar and cream setter. Spread the cream on the middle base and put the top one on top. Spread the remaining compote loosely on the cake and chill for about 2 hours. Remove the cake from the pan. Beat 250 g of whipped cream until stiff, sprinkling in 1 teaspoon of sugar. Pour the cream into a piping bag with a star nozzle and squirt 12 tuffs onto the cake. Brush the edge with the rest of the cream. Chill the cake until serving. Halve the apple, remove the core and cut into thin wedges. Drizzle the wedges with lemon juice. Before serving, decorate the cake with apple wedges and sprinkle with sugar and cinnamon
2.
Wait 2 1/4 hours
1 piece approx.:
  • 460 kcal
  • 1930 kJ
  • 6 g protein
  • 25 g fat
  • 50 g carbohydrates

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