Apple and almond cake from the tray

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 20
  • 200 g + 200 g flour
  • 1 TEASPOON Baking Powder
  • 100 g + 200 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 100 g cold + 250 g soft butter/margarine
  • 3 Eggs (Gr. M)
  • 1.5 kg sour apples (e.g. Boskop)
  • 7 TABLESPOONS Lemon juice (approx. 1 1/2 lemons)
  • 1 package Vanillin sugar
  • 250 g Whipped cream
  • 7-8 tablespoons (75 g) flaked almonds

Directions

  1. 1

    For the short pastry: Knead 200 g flour, baking powder, 100 g sugar, salt, 100 g fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the dough and chill for about 30 minutes

  2. 2

    Peel apples, cut into eighths and core them. Sprinkle with 6 tbsp. lemon juice

  3. 3

    For the sponge mixture: 250 g fat, 200 g sugar and vanillin sugar until creamy. Stir in 2 eggs one after the other. Briefly stir in 200 g flour alternating with 1 tbsp. lemon juice and cream in portions

  4. 4

    Roll out the short pastry thinly on a greased fat pan (approx. 32 x 39 cm). Spread apples on it and spread the shortcrust pastry on top. Sprinkle with flaked almonds and 2 tbsp. sugar. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for about 1 hour

Nutrition Facts

KCAL
380 kcal
CARBS
39 g
FATS
22 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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