Apple Cream Cake with Sprinkles

Summary

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

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Instructions

1. 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.
2. 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.
3. Peel, quarter and core apples and cut into wedges. Mix apples with lemon juice and distribute evenly on the bottom.
4. 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.
5. Let the cake cool in the tin on a wire rack.
6. 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.