Sunken apple pie

Name: Sunken apple pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 2-3 TABLESPOONS Lemon juice; 125 g soft butter/margarine; 1 pinch Salt; 125 g + 50 g sugar; 1 package Vanillin sugar; 4 Eggs (Gr. M); 200 g Flour; 1/2 package Baking Powder; 3 TABLESPOONS Whipped cream; 4 tablespoons (40 g) Pine nuts; 150 g Fresh cream; 1 package Powdered sauce; 7-10 Tbsp "Vanilla"; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
2-3 TABLESPOONS Lemon juice
125 g soft butter/margarine
1 pinch Salt
125 g + 50 g sugar
1 package Vanillin sugar
4 Eggs (Gr. M)
200 g Flour
1/2 package Baking Powder
3 TABLESPOONS Whipped cream
4 tablespoons (40 g) Pine nuts
150 g Fresh cream
1 package Powdered sauce
7-10 Tbsp "Vanilla"
1-2 TEASPOONS Icing sugar
7-10 Tbsp Mint

Directions

1
Grease a springform pan (26 cm Ø). Peel, quarter and core apples. Sprinkle with lemon juice
2
Cream fat, salt, 125 g sugar and vanillin sugar. Stir in 3 eggs individually. Mix flour and baking powder and stir in alternately with the cream. Fill into the springform pan and smooth down
3
Dab apples dry with kitchen paper, spread on the dough and press lightly. Sprinkle with 2 tbsp. pine nuts. Pre-bake in the preheated oven (electric cooker: 175° C/circulating air: 150 °C/gas: level 2) for 12-15 minutes
4
Mix crème fraîche, 1 egg, 50 g sugar and sauce powder. Pour over the apples in the mould. Bake the cake at the same temperature for about 50 minutes. Remove from the pan, remove from the edge of the pan with a knife and allow to cool in the pan. Roast 2 tablespoons pine nuts without fat. Dust the cake with icing sugar and decorate with pine nuts and possibly mint