Apple and sour cream cake
very easy
90 mins
90 mins
Ingredients
- 400 g Spelt flour
- 1/2 TEASPOON Baking Powder
- 250 g Butter
- 1 pinch Salt
- 125 g demerara sugar
- 6 Eggs (size M)
- 400 g Schmand
- 200 g Whipped cream
- 1 package Pudding powder "Vanilla Flavor"
- 5 TABLESPOONS Sugar
- 1 package Vanillin sugar
- 5 (approx. 1 kg) Apples
- 2 TABLESPOONS Lemon juice
- 75 g Raisins
- 2 TABLESPOONS Rum
- 50 g crushed almonds
- 7-10 Tbsp Icing sugar and cinnamon
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
Directions
- 1
Put flour, baking powder, butter in flakes, salt, brown sugar, 2 eggs and 2 tablespoons of cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes
- 2
Stir sour cream, 4 eggs, cream, pudding powder, sugar and vanilla sugar until smooth. Peel and quarter apples, remove core. Cut quarter into slices. Mix with lemon juice. Mix apples, raisins and rum
- 3
Roll out the short pastry on a floured work surface until round (approx. 34 cm Ø). With the help of the dough roller, place the dough in a greased and flour-sprinkled springform pan (26 cm Ø). Press down the rim. Sprinkle almonds on the base. Pour the apple filling on top and pour the sand glaze over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour, remove from oven and let cool down on a cake rack
- 4
Dust the cake with icing sugar and cinnamon if necessary and cut it into pieces. Arrange on plates. Whipped cream tastes good with it
- 5
Waiting time approx. 30 minutes
Nutrition Facts
460 kcal
43 g
28 g
8 g
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