Apple crumble cake with cream

Name: Apple crumble cake with cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 400 g Flour; 275 g Sugar; 1 package Vanillin sugar; 225 g Butter; 1 pinch Salt; 5 Eggs (size M); 100 g Hazelnut brittle; 2 TABLESPOONS ground hazelnuts; 800 g sour apples (e.g. Boskop); 2-3 TABLESPOONS Lemon juice; 250 g Schmand; 1 package Sauce powder "Vanilla flavor; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

400 g Flour
275 g Sugar
1 package Vanillin sugar
225 g Butter
1 pinch Salt
5 Eggs (size M)
100 g Hazelnut brittle
2 TABLESPOONS ground hazelnuts
800 g sour apples (e.g. Boskop)
2-3 TABLESPOONS Lemon juice
250 g Schmand
1 package Sauce powder "Vanilla flavor
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Grease

Directions

1
Put flour, 200 g sugar, vanillin sugar, butter in flakes, salt, 1 egg and brittle in a bowl and knead with the dough hooks of the hand mixer to a crumbly mass. At the end knead further with your hands to thick crumbles. Grease a springform pan (26 cm Ø) and put half of the crumbles into the pan. Press it down as a base and sprinkle with ground hazelnuts. Peel, quarter, core and cut apples into slices. Mix apples with lemon juice and spread evenly on the base.
2
For the glaze, mix sour cream, 75 g sugar, 4 eggs and sauce powder and pour over the apples. Sprinkle with remaining crumbles and bake in the preheated oven, bottom shelf, (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Let the cake cool down in the tin on a cake rack. Remove the cake from the edge with a knife and take it out of the springform pan. Dust with icing sugar, cut into pieces and serve with whipped cream