Apple crumble cake

Name: Apple crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 kg sour apples (e.g. Elstar); 100 g Raisins; 1 Organic Lemon; 1 package Vanilla sugar; 250 g + some butter; 2 Eggs (Gr. M); 400 g Flour; 7-10 Tbsp Salt; 200 g + 50 g sugar; 250 g Schmand

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 kg sour apples (e.g. Elstar)
100 g Raisins
1 Organic Lemon
1 package Vanilla sugar
250 g + some butter
2 Eggs (Gr. M)
400 g Flour
7-10 Tbsp Salt
200 g + 50 g sugar
250 g Schmand

Directions

1
For the filling peel, quarter and core the apples. Cut into pieces. Wash and drain the raisins. Wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Mix juice with vanilla sugar and apples in a pot.
2
Cover and stew for about 5 minutes. Mix in the raisins and let them cool down.
3
For the crumbled dough, melt 250 g butter and let it cool down. Separate the eggs, chill the egg white. Mix flour, 1 pinch of salt, lemon peel and 200 g sugar. Add egg yolk and butter. Knead with the dough hooks of the mixer to coarse crumbles.
4
Grease a springform pan (26 cm Ø). Press a good half of the crumble dough into the form to a flat base, chill for about 30 minutes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Beat the egg white until stiff, adding 50 g sugar and 1 pinch of salt. Stir the sour cream until smooth. Fold in the egg white. Spread the mixture on the crumble base.
6
Add the apple mixture. Crumble the rest of the crumble over it. Bake in a hot oven for 45-50 minutes. Let it cool down on a cake rack. Serve with vanilla ice cream and caramel sauce.