Apple tin cake

Name: Apple tin cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 175 g Butter or margarine; 100 g Sugar; 1 pack of Vanillin sugar; 7-10 Tbsp juice and peel of 1 untreated lemon; 75 g Schmand; 300 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 1750 g Apples; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp brown sugar and chopped pistachios

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
175 g Butter or margarine
100 g Sugar
1 pack of Vanillin sugar
7-10 Tbsp juice and peel of 1 untreated lemon
75 g Schmand
300 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
1750 g Apples
3 TABLESPOONS Apricot Jam
7-10 Tbsp brown sugar and chopped pistachios

Directions

1
Cream eggs, fat, sugar, vanillin sugar and lemon peel. Add the sour cream. Mix flour, starch and baking powder and stir into the egg mixture. Peel, halve and core apples. Cut apple halves several times and sprinkle with lemon juice. Spread the dough evenly on a greased baking tray. Place apples on top. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 30 minutes. Heat up the jam and brush the apples with it 10 minutes before the end of the baking time. Remove the cake and sprinkle with the sugar and pistachios. Cream tastes good with it. Results in about 20 pieces
2
Tableware: Gallo Design
3
Glasses: Kosta Boda
4
Table linen: Marchant