Apple Cream Cake with Almonds
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 tablespoon butter
- 150 g butter
- 1.2 kg apples, tart ones
- 7 tablespoon sugar, slightly heaped
- 250 grams sugar
- 1 lemon (s), juice and grated zest it
- 200 g flour
- salt
- 250 g crème fraîche
- 250 g quark (low-fat quark)
- 3 egg (s)
- 1 packet custard powder (vanilla)
- 3 tablespoon almond (s) (almond flakes)
- Icing sugar for dusting
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Grease the springform pan, 26 cm.
- Quarter, peel and core the apples and sprinkle with a tablespoon of sugar. Heat 1 tablespoon butter, 2-3 tablespoon sugar and lemon juice in a saucepan. Cover and simmer the apple pieces for about 10 minutes (they should be soft, but not disintegrated), stirring occasionally. Let cool down for about 30 minutes.
- 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. Knead everything with the dough hook to make crumbles and then distribute in the springform pan 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 mass on top and sprinkle with almonds.
- Bake in a preheated oven at 150 ° C for about 30 minutes.
- Spread 3 tablespoons of butter in flakes and 2 tablespoons of sugar on the cake. Turn up the oven to 175 ° C, turn up the fan and bake the cake for about 20 minutes.
- Allow to cool in the mold. Dust with powdered sugar.
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