Apple puree and cream cake

Name: Apple puree and cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter or margarine; 250 g + 4 Tbsp + 1 Tsp Zucker; 2 packages Vanillin sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml Milk; 1.25 kg Apples; 150 ml + 6 tablespoons apple juice; 1 package Pudding powder "Vanilla Flavor"; 500 g Whipped cream; 1 package Cream stabiliser; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar and cinnamon; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter or margarine
250 g + 4 Tbsp + 1 Tsp Zucker
2 packages Vanillin sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml Milk
1.25 kg Apples
150 ml + 6 tablespoons apple juice
1 package Pudding powder "Vanilla Flavor"
500 g Whipped cream
1 package Cream stabiliser
2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar and cinnamon
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 250 g sugar and 1 sachet of vanillin sugar. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove the cake from the oven and press the surface slightly flat if the cake has risen too much.
2
Remove the cake from the edge and chill. Put 1/2 apple aside for decoration. Peel and quarter apples, remove core. Cut quarter into small pieces. Simmer apples and 150 ml apple juice covered in a pot for about 15 minutes. Stir pudding powder, 4 tablespoons of sugar and 6 tablespoons of apple juice until smooth and thicken the compote with it. Simmer for 1 minute while stirring, then remove from heat. Cut the cake twice horizontally. Place the edge of the springform pan around the bottom. Spread half of the apple compote on the lower cake base, then cover with the middle cake base. Whip 250 g whipped cream until stiff, pour in 1 packet of vanilla sugar and cream firming agent. Spread the cream on the middle cake base and place the top one on top. Spread the remaining compote loosely on the cake and chill for about 2 hours. Remove the cake from the tin.
3
Cut the cake twice horizontally. Place the edge of the springform pan around the bottom. Spread half of the apple compote on the lower cake base, then cover with the middle cake base. Whip 250 g whipped cream until stiff, pour in 1 packet of vanilla sugar and cream firming agent. Spread the cream on the middle cake base and place the top one on top. Spread the remaining compote loosely on the cake and chill for about 2 hours. Remove the cake from the tin. Whip 250 g whipped cream until stiff, while pouring in 1 teaspoon of sugar. Pour the cream into a piping bag with star-shaped spout and squirt 12 tuffs onto the cake. Spread the remaining cream on the edge of the cake. Chill the cake until serving. Halve the apple half, remove the core and cut into thin slices. Sprinkle the slices with lemon juice. Before serving, decorate the cake with apple slices and sprinkle with sugar and cinnamon
4
Whip 250 g whipped cream until stiff, while pouring in 1 teaspoon of sugar. Pour the cream into a piping bag with star-shaped spout and squirt 12 tuffs onto the cake. Spread the remaining cream on the edge of the cake. Chill the cake until serving. Halve the apple half, remove the core and cut into thin slices. Sprinkle the slices with lemon juice. Before serving, decorate the cake with apple slices and sprinkle with sugar and cinnamon
5
2 1/4 hours waiting time