Baked apple cake

Name: Baked apple cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Flour; 100 g Butter or margarine; 230 g Sugar; 4 Eggs (size M); 1 pinch Salt; 500 g Schmand; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 100 g Whipped cream; 6 (150 g each) small apples; 3 TABLESPOONS Lemon juice; 100 g ground hazelnuts; 100 g chopped almonds; 40 g sliced hazelnuts; 150 g Currant Jelly; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Flour
100 g Butter or margarine
230 g Sugar
4 Eggs (size M)
1 pinch Salt
500 g Schmand
7-10 Tbsp grated rind of 1 untreated lemon
1 package Pudding powder "Vanilla Flavor"
100 g Whipped cream
6 (150 g each) small apples
3 TABLESPOONS Lemon juice
100 g ground hazelnuts
100 g chopped almonds
40 g sliced hazelnuts
150 g Currant Jelly
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead flour, fat in flakes, 60 g sugar, 1 egg and salt. Cover and put in a cool place for about 30 minutes. In the meantime, separate 1 egg. Mix sour cream, 120 g sugar, 2 eggs, 1 egg yolk and lemon peel. Stir pudding powder with cream until smooth, fold into the sour cream.
2
Peel apples, cut out the core with an apple cutter, cut in half. Sprinkle with lemon juice. Knead 80 g ground hazelnuts with chopped almonds, egg white and 50 g sugar. Press the mixture in portions into the hollowed out core. Grease the fat pan (34 x 27 cm). Roll out the dough on a floured work surface to the size of the sheet. Place the dough base in the mould, prick several times with a fork. Sprinkle 20 g ground hazelnuts on top. Place apples on top with the cut surface facing down. Pour the sour cream over them and sprinkle with the sliced nuts.
3
Roll out the dough on a floured work surface to the size of the sheet. Place the dough base in the mould, prick several times with a fork. Sprinkle 20 g ground hazelnuts on top. Place apples on top with the cut surface facing down. Pour the sour cream over them and sprinkle with the sliced nuts. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. 10 minutes before the end of the baking time, place currant jelly in blobs on the cake. Let it cool down on a cake rack
4
waiting time approx. 1 1/2 hours