German apple cake
- fat
- 2-3 EL
lemon juice - 125 g soft butter / margarine
- 1 pinch salt
- 125 g + 50 g sugar
- 1 packet Vanillin sugar
- 4 eggs (Gr. M)
- 200 g flour
- 1/2 package baking powder
- 3 EL whipped cream
- 4 EL (40 g) Pine nuts
- 150 g Crème fraîche
- 1 packet Sauce powder
- 'Vanilla'
- 1-2 TL Icing sugar
- Mint
105 minutes
light
- 1.
- Grease a springform pan (26 cm Ø). Peel, quarter and core the apples. Drizzle with lemon juice
- 2.
- Mix the fat, salt, 125 g sugar and vanilla sugar until creamy. Mix in 3 eggs one at a time. Mix the flour and baking powder and stir in alternately with the cream. Pour into the springform pan and smooth down
- 3.
- Pat the apples dry with kitchen paper, spread on the dough and press down gently. Sprinkle with 2 tbsp pine nuts. Pre-bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 12-15 minutes
- 4.
- Crème fraîche, 1 egg, Mix 50 g sugar and sauce powder. Pour over the apples into the mold. Bake the cake at the same temperature for approx. 50 minutes. Remove, remove from the edge of the mold with a knife and let cool in the mold. Roast 2 tbsp pine nuts without fat. Dust the cake with powdered sugar and decorate with pine nuts and possibly mint
1 piece approx:
- 250 kcal
- 1050 kJ
- 4 g protein
- 13 g fat
- 27 g carbohydrates
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