Covered apple tin cake

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4.2 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 600 g Flour
  • 300 g Sugar
  • 1 package Vanillin sugar
  • 300 g Butter
  • 100 g Double cream cream cheese
  • 3 Eggs (size M)
  • 1.5 kg sour apples (e.g. Elstar)
  • 7-10 Tbsp juice of 1 lemon + 3-4 tablespoons
  • 450 ml apple juice
  • 2 TABLESPOONS Quince jelly
  • 7-10 Tbsp a few drops of rum flavouring
  • 2 packages Pudding powder "Vanilla Flavor"
  • 3-4 Tbsp Breadcrumbs
  • 150 g Icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour

Directions

  1. 1

    Put flour, 200 g sugar, vanillin sugar, butter in flakes, cream cheese and 2 eggs in a large mixing bowl. Knead with the dough hook of the hand mixer. Then knead quickly with your hands to a smooth dough.

  2. 2

    Cover and chill for about 1 hour.

  3. 3

    In the meantime, peel, quarter, core and cut apples into pieces. Mix with juice from 1 lemon. Bring 350 ml apple juice, quince jelly, 100 g sugar and rum flavouring to the boil. Add apple pieces and simmer covered for about 5 minutes.

  4. 4

    Mix pudding powder with 100 ml apple juice and stir into the apple compote. Simmer for 1 minute, remove from heat.

  5. 5

    Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Roll out half of the dough on a floured work surface to the size of the fat pan and line the bottom with it. Sprinkle breadcrumbs on top.

  6. 6

    Spread the stewed apples on the bottom, leaving a 1 cm wide edge all around. Roll out the rest of the dough to the same size and carefully place it on the apples. Press the edges of the dough well together.

  7. 7

    Carefully prick the lid of the dough several times with a fork. Whisk 1 egg and brush the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for 35-40 minutes.

  8. 8

    Let it cool down on a cake rack. Stir icing sugar and 3-4 tablespoons lemon juice until smooth. Spread the icing on the cake and let it dry. Cut into 24 pieces. Whipped cream tastes good with it.

Nutrition Facts

KCAL
330 kcal
CARBS
50 g
FATS
13 g
PROTEINS
4 g