Apple and cream cake
easy
90 mins
90 mins
Ingredients
- 300 g Flour
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 tablespoons (30 g) Cocoa powder
- 3 Eggs (size M)
- 175 g cold butter
- 1 kg large apples (about 5 pieces; e.g. Jonagold)
- 3 TABLESPOONS Lemon juice
- 400 g Schmand
- 200 g Whipped cream
- 1 package Pudding powder "Vanilla Flavor"
- 3 TABLESPOONS Quince jelly
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead the flour, 125 g sugar, vanillin sugar, salt, cocoa, 1 tablespoon cold water, 1 egg and butter in pieces, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Peel, core and quarter apples. Cut the apples slightly several times with a knife. Drizzle with lemon juice.
- 2
Mix sour cream, cream, 75 g sugar, pudding powder and 2 eggs. Roll out the dough on a little flour until round (approx. 32 cm Ø). Put it into a greased springform pan (26 cm Ø) and press on the edge. Pour in the icing. Put apples on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove the cake and let it cool down a little. Heat up the jelly and coat the still hot cake with it. Let it cool down.
- 3
Put apples on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove the cake and let it cool down a little. Heat up the jelly and coat the still hot cake with it. Let it cool down. Dust the rim with icing sugar
- 4
waiting time approx. 2 hours
Nutrition Facts
370 kcal
40 g
21 g
5 g