Apple cream cake with almond crust

Name: Apple cream cake with almond crust
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1.2 kg Apples; 200 g Butter; 300 g Sugar; 3 TABLESPOONS Sugar; 4 TABLESPOONS Lemon juice; 200 g Flour; 7-10 Tbsp Salt; 250 g Schmand; 250 g Low-fat curd; 3 Eggs (Gr. M); 1 package Vanilla-flavoured pudding powder (for 0.5 l milk; for cooking); 1 untreated lemon; 40-50 g flaked almonds; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1.2 kg Apples
200 g Butter
300 g Sugar
3 TABLESPOONS Sugar
4 TABLESPOONS Lemon juice
200 g Flour
7-10 Tbsp Salt
250 g Schmand
250 g Low-fat curd
3 Eggs (Gr. M)
1 package Vanilla-flavoured pudding powder (for 0.5 l milk; for cooking)
1 untreated lemon
40-50 g flaked almonds
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Grease

Directions

1
Peel and quarter the apples and remove the core. Depending on the size, halve the apple quarters again if necessary. Heat 30 g butter, 50 g sugar and lemon juice in a pot. Add the apple pieces and steam covered for about 10 minutes. Stir in between.
2
Let the apples cool down. Heat 150 butter. Mix flour, 100 g sugar and 1 pinch of salt in a bowl and add the hot butter. Knead with the dough hooks of the hand mixer to a crumbly dough. Let it cool down and press the dough into a greased springform pan (26 cm Ø). Mix sour cream, quark, 150 g sugar, eggs, pudding powder and lemon zest. Drain the apples, put them into the springform pan and spread the quark mixture over them. Sprinkle with almond flakes. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Then sprinkle the cake with 3 tablespoons of sugar and spread 20 g butter in flakes on the cake.
3
Drain the apples, put them into the springform pan and spread the quark mixture over them. Sprinkle with almond flakes. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Then sprinkle the cake with 3 tablespoons of sugar and spread 20 g butter in flakes on the cake. Turn up the temperature (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake in about 20 minutes. Let the cake cool down in the tin. Serve dusted with icing sugar.