Crumble apple sheet cake

Name: Crumble apple sheet cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 1.5 kg Apples; 100 ml Lemon juice; 400 g Sugar; 675 g Flour; 2 packages Vanillin sugar; 25 g crushed almonds; 375 g Butter or margarine; 4 Eggs (size M); 125 g Schmand; 1 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

1.5 kg Apples
100 ml Lemon juice
400 g Sugar
675 g Flour
2 packages Vanillin sugar
25 g crushed almonds
375 g Butter or margarine
4 Eggs (size M)
125 g Schmand
1 package Baking Powder
7-10 Tbsp Grease

Directions

1
Wash, peel and quarter the apples and remove the cores. Cut the quarters into pieces. Bring lemon juice, 100 ml water, 75 g sugar and apple pieces to the boil, simmer over a low heat for about 15 minutes and allow to cool.
2
Knead 300 g flour, 150 g sugar, 1 packet vanilla sugar, almonds and 175 g soft fat with the dough hooks of the hand mixer, then knead again with your hands to form crumbles. Beat the remaining fat, vanillin sugar and sugar with the whisk of the hand mixer until foamy.
3
Add the eggs one by one. Stir in sour cream. Mix remaining flour and baking powder and stir in. Put the dough on a greased baking tray (34 x 39 cm) and spread. Spread apple compote evenly on the dough, add crumbles and bake in a preheated oven (electric range: 200 °C / gas: level 3) for 35-40 minutes.