Apple cream cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 240 g Sugar
  • 1 package Vanillin sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 1 go. Tsp baking powder
  • 6 TABLESPOONS Calvados
  • 750 g sour apples
  • 3/8 l clear apple juice
  • 7-10 Tbsp juice and peel of 1 untreated lemon
  • 1 package Pudding powder "Vanilla Flavor"
  • 250 g Low-fat curd
  • 700 g Whipped cream
  • 1 package Cream stabiliser
  • 40-50 g flaked almonds
  • 15-20 g Milk chocolate

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, then add 100 g of sugar and vanillin sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely.

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 30 minutes. Let cool down on a cake rack.

  3. 3

    Remove the sponge cake from the mould, cut through once and sprinkle the bases with 4 tablespoons of Calvados. Place a cake ring or springform pan rim around the bottom cake layer. Wash, peel and quarter the apples and cut out the core.

  4. 4

    Cut quarters into slices and bring to the boil together with 1/4 litre apple juice, 75 g sugar, lemon peel and juice and let it boil for about 1 minute. Stir pudding powder and remaining apple juice until smooth.

  5. 5

    Add to the compote and bring to the boil again briefly while stirring. Set aside a few apple pieces for decoration and spread the remaining compote on the lower sponge cake base. Let it cool down. Mix quark, remaining calvados and 50 g sugar.

  6. 6

    Whip 200 g cream and cream stiffener until stiff and fold into the quark. Spread the cream on the compote and cover with the second base. Put in a cool place for about 1 hour. In the meantime roast the flaked almonds in a pan without fat and let them cool down.

  7. 7

    Cut the chocolate into fine rolls with a peeler. Whip the remaining cream and sugar until stiff. Remove the cake from the ring and spread about half of the cream all around. Press almonds and chocolate to the edge of the cake and sprinkle a little in the middle of the cake.

  8. 8

    Put the rest of the cream in a piping bag with a star-shaped spout and decorate the cake with cream tuffs. Decorate every second tuff with an apple wedge.

Nutrition Facts

KCAL
330 kcal
CARBS
34 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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