Christmassy apple pie with cinnamon cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat until golden brown. Take out and let it cool down. Wash apples and, except for 1 for decoration, peel, quarter and core them. Cut apple quarters into cubes and sprinkle with 4 tablespoons of lemon juice. Mix 300 g fat, 200 g sugar and 1 pinch of salt with the whisk of the hand mixer for about 5 minutes until creamy.

2. 2

   Stir in the eggs one after the other. Mix the flour, baking powder, almonds and gingerbread spice and alternately stir into the sugar-egg mixture with sour cream. Spread on a greased baking tray. Sprinkle apple cubes over it. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Stir icing sugar and Calvados until smooth and drizzle over the hot cake. Let it cool down. Cut remaining apple into slices. Heat 1 tablespoon of fat in a pan, add apple slices, sprinkle with 1 tablespoon of sugar and deglaze with 2 tablespoons of lemon juice. Steam for about 2 minutes.

3. 3

   Stir icing sugar and Calvados until smooth and drizzle over the hot cake. Let it cool down. Cut remaining apple into slices. Heat 1 tablespoon of fat in a pan, add apple slices, sprinkle with 1 tablespoon of sugar and deglaze with 2 tablespoons of lemon juice. Steam for about 2 minutes. Take out and let it cool down. Cut the cake into pieces and serve decorated with apple slices and lemon balm

4. 4

   Per cut approx. 1300 kJ/310 kcal. E 5 g/F 16 g/KH 35 g

Nutrition Facts

KCAL
310 kcal

CARBS
35 g

FATS
16 g

PROTEINS
5 g