Apple and Mascarpone Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 grams flour
- 75 grams sugar
- 1 small egg (s)
- 125 g mararine
- 1.3 kg apples
- 1 tablespoon butter
- 50 grams sugar
- 4 tablespoon lemon juice
- 250 g mascarpone
- 250 g yourt (3.5%)
- 150 grams sugar
- 3 egg (s)
- 1 packet dessert sauce, vanilla for cooking (for 500 ml)
- 1 tablespoon, leveled cornstarch
- 1 tablespoon margarine, for greasing
- 1 handful breadcrumbs
Print Recipe
Pin Recipe Instructions
- Made from 225 g flour, 75 g sugar, 1 kl. Make a shortcrust pastry with egg and margarine and refrigerate for 30 minutes.
- In the meantime, peel the apples, quarter them, remove the core and cut into thick wedges.
- 1 tablespoon Heat the butter, 50 g sugar and the lemon juice in a saucepan, add the apple wedges and cook covered for 5 minutes. Stir in between.
- Grease a springform pan, sprinkle thickly with breadcrumbs and spread the shortcrust pastry on top, pulling up one edge. Spread the apples on top.
- Mix the mascarpone, yoghurt and 150 g sugar, add the 3 eggs one by one, then stir the dessert sauce and the cornstarch into the mixture. Pour the mixture on the apples.
- Bake the cake in a preheated oven at 175 ° C for approx. 50 - 60 minutes. Remove the cake from the edge with a knife, but let it cool in the pan.
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