Christmas apple cake with cinnamon cream

For 24 pieces
  • 100 g chopped almonds
  • 1,2 kg red-cheeked apples
  • 6 EL lemon juice
  • 300 g + 1 tbsp soft butter or Margarine
  • 200 g + 1 tbsp sugar
  • salt
  • 6 eggs (size M)
  • 500 g flour
  • 1 packet baking powder
  • 1 1/2 TL Gingerbread spice
  • 100 g Schmand
  • 125 g Icing sugar
  • 2-3 tablespoons Calvados
  • lemon balm
  • fat
75 minutes
easy
1.
Roast the almonds in a pan until golden brown. Take out and let cool down. Wash the apples and peel, quarter and core except for 1 to decorate. Cut the apple quarters into cubes and drizzle with 4 tablespoons of lemon juice. Mix 300 g fat, 200 g sugar and a pinch of salt with the whisk of the hand mixer for about 5 minutes until creamy. Stir in eggs one at a time. Mix the flour, baking powder, almonds and gingerbread spice and stir into the sugar-egg mixture alternately with sour cream. Spread on a greased baking sheet. Scatter apple cubes on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes. Mix the icing sugar and calvados until smooth and drizzle over the hot cake. Let cool down. Cut the remaining apple into wedges. Heat 1 tablespoon of fat in a pan, add apple wedges, sprinkle with 1 tablespoon of sugar and deglaze with 2 tablespoons of lemon juice. Approx. Steam in it for 2 minutes. Take out and let cool down. Cut the cake into pieces and serve decorated with apple wedges and lemon balm
2.
Approx. 1300 kJ / 310 kcal per slice. E 5 g / F 16 g / KH 35 g
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 16 g fat
  • 35 g carbohydrates

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