Juicy apple crumble cake
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp fat & flour
- 2 kg Apples (e.g. Elstar)
- 7-10 Tbsp grated peel and juice of 1 organic lemon
- 200 ml apple juice
- 75 g + 200 g + 200 g sugar
- 35 g + 100 g cornstarch
- 250 g + 250 g soft butter
- 350 g + 1 tablespoon + 250 g flour
- 7-10 Tbsp 2 P. Vanillin sugar
- 7-10 Tbsp Salt
- 1-2 TEASPOONS Cinnamon
- 5 Eggs (Gr. M)
- 100 g ground almonds (without skin)
- 3 deleted Tsp Baking Powder
- 7-10 Tbsp Icing sugar
Directions
- 1
Grease a fat pan (32 x 39 cm; at least 3.5 cm deep) and dust with flour. Peel, quarter, core and chop apples. Bring to the boil with lemon juice, 100 ml apple juice and 75 g sugar and simmer for about 3 minutes.
- 2
Mix 35 g starch and 100 ml apple juice. Stir into the apple compote, continue to simmer for about 1 minute. Then let it cool down for about 30 minutes.
- 3
Melt 250 g butter at low heat. Mix 350 g flour, 200 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and cinnamon. Add the liquid butter, kneading everything first with the dough hooks of the hand mixer and then briefly with your hands to form crumbles.
- 4
Sprinkle 1 tablespoon of flour over it, shake briefly.
- 5
Stir 250 g butter, 200 g sugar, 1 packet vanilla sugar, lemon zest and 1 pinch of salt for about 8 minutes until creamy.
- 6
Stir in eggs one by one, alternating with 100 g starch. Mix 250 g flour, almonds and baking powder, stir in portions briefly. Spread on the fat pan. Spread compote on top. Sprinkle with crumbles and grind between your fingers.
- 7
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 45 minutes. Cool down. Dust with icing sugar.
Nutrition Facts
450 kcal
54 g
22 g
5 g
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