Apple Cream Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 275 g suar
- 1 packet vanilla sugar
- 225 g butter
- 1 pinch (s) salt
- 5 medium egg (s)
- 100 g hazelnut brittle
- 2 tablespoon hazelnuts, ground
- 800 g apples
- 2 tablespoon lemon juice
- 250 g sour cream
- 1 packet vanilla sauce powder for cooking
- 1 teaspoon powdered sugar
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Put flour, 200 g sugar, vanilla sugar, butter in flakes, salt, 1 egg and brittle in a bowl and knead with the dough hook of the hand mixer to a crumbly mass. Finally, continue kneading with your hands to make thick crumbles.
- Grease a springform pan (26 cm Ø) and put half of the crumble in the pan. Press down as a base and sprinkle with ground hazelnuts.
- Peel, quarter and core apples and cut into wedges. Mix apples with lemon juice and distribute evenly on the bottom.
- For the topping, mix the sour cream, 75 g sugar, 4 eggs and sauce powder and pour over the apples. Sprinkle with the remaining crumble and bake in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 50 minutes.
- Let the cake cool in the tin on a wire rack.
- Loosen the cake from the edge with a knife and take it out of the springform pan. Dust with icing sugar, cut into pieces and serve with whipped cream.
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