Juicy cream double apple pie with walnuts

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel, quarter and core the apples. Cut the apple quarters into pieces and sprinkle with lemon juice. Boil 250 ml apple juice. Stir pudding powder, 4 tablespoons of sugar and 50 ml apple juice until smooth. Bind the apple juice with it.

2. 2

   Stir in apple pieces, remove pot from heat. For the sponge mixture, stir the fat, 150 g sugar and salt until creamy. Stir in eggs one after the other. Mix flour and baking powder, alternate with double cream and stir into the dough. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread apples on the dough. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 75-90 minutes (test with sticks !!!). Sprinkle almonds over the cake 15 minutes before the end of the baking time. Let the cake rest in the tin for about 10 minutes, then carefully loosen the edge of the springform pan and let the cake cool down.

3. 3

   Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread apples on the dough. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 75-90 minutes (test with sticks !!!). Sprinkle almonds over the cake 15 minutes before the end of the baking time. Let the cake rest in the tin for about 10 minutes, then carefully loosen the edge of the springform pan and let the cake cool down. Dust with icing sugar

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
45 g

FATS
15 g

PROTEINS
4 g