1-2-3 – Fruit Cake with Crème Fraiche

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

100 g suar
200 g butter, cold
300 grams flour
1 egg (s)

For covering:

800 g apples (or other fruits, e.. pears, plums, rhubarb)
300 g crème fraîche
3 egg (s)
2 tablespoon sugar
2 points vanilla sugar
2 tablespoon hazelnuts or almond leaves

Instructions

Quickly knead a smooth shortcrust pastry from the sugar, butter, flour and the egg and chill for half an hour.
In the meantime, clean the fruit and cut it into slices, pieces or wedges.
Roll out the dough in a greased springform pan (26 cm diameter) and pull up the edge about three centimeters. Prick the bottom several times with a fork and distribute the fruit on top.
Whisk the crème fraiche, eggs, sugar and vanilla sugar and pour over the fruit. Sprinkle with hazelnut or almond leaves, depending on your taste.
Bake the cake in a preheated oven at 175 degrees top / bottom heat for about 45 minutes.
Take the form out of the oven and let stand for about 10-15 minutes. Then carefully remove the cake from the mold and let it cool on a wire rack.

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