Apple – Cream Cake with Almond Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g butter
- 150 g butter
- 1.2 kg apples, tart ones
- 8 tablespoon sugar
- 250 grams sugar
- 1 lemon (s), the juice and the grated zest it
- 200 g flour
- 1 pinch (s) salt
- 250 g crème fraîche
- 250 g quark (low-fat quark)
- 3 egg (s)
- 1 packet custard powder (vanilla)
- 200 g almond (s) (almond flakes)
- Icing sugar for dusting
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Grease the springform pan (diameter 26 cm, approx. 8 cm high).
- Peel, quarter and core apples and sprinkle with 1 tablespoon of sugar. Heat 40 g butter with 4 tablespoons sugar and lemon juice. Steam the apple pieces in it, stirring occasionally, for about 10 minutes. Make sure that they don`t disintegrate, just become soft. Then cool for 30 minutes and allow to drain.
- Melt 150 g butter over low heat. Mix the flour, 100 g sugar and a pinch of salt in a bowl. Pour in the melted butter and knead everything into sprinkles with the dough hook of the hand mixer. Spread the crumbles in the mold as a base and press on.
- Briefly stir together the crème fraiche, quark, eggs, custard powder, 150 g sugar and lemon zest.
- Spread the drained apples on the batter. Spread the crème fraiche mixture on top and sprinkle with flaked almonds.
- Bake in a preheated oven (electric stove: 175 ° C, fan: 150 ° C, gas: level 2) for about 30 minutes. Then spread 40 g of butter in flakes and 3 tablespoons of sugar on the cake. Turn on the oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) and bake the cake for another 20 minutes.
- Let cool in the mold (at least 4.5 hours). Sprinkle with powdered sugar before serving.
- Tip: The cake is very suitable for freezing.
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