Yoghurt-Apple-Cake

Name: Yoghurt-Apple-Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 kg Apples (e.g. Boskop); 4 Eggs (size M); 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 Bag of grated lemon peel; 75 g Whole milk yoghurt; 250 g Flour; 1/2 package Baking Powder; 1 TABLESPOON Apricot Jam; 1 TEASPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 kg Apples (e.g. Boskop)
4 Eggs (size M)
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
1 Bag of grated lemon peel
75 g Whole milk yoghurt
250 g Flour
1/2 package Baking Powder
1 TABLESPOON Apricot Jam
1 TEASPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel apples, quarter them and cut out the core. Cut quarters into thick slices. For the dough, whisk eggs, sugar, salt, vanillin sugar and lemon zest with the whisk of the hand mixer until thick and creamy.
2
Stir in yoghurt. Mix flour and baking powder, sieve onto the egg-sugar mixture and stir in. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs, smooth it down and put the apples loosely on top in several layers.
3
If necessary, press lightly several times so that the apples sink into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. In the meantime, pass the jam through a fine sieve.
4
Remove the cake, place it on a grid and immediately spread with the jam. Remove from the edge of the springform pan and allow to cool in the pan. Remove from the mould and dust with icing sugar. Serve with vanilla yoghurt.