Apple – Cream – Crumble Cake
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g flour
- 500 g suar
- 1 pinch (s) salt
- 3 medium egg yolks
- 450 g butter
- 1 ½ kg apples, sour apples (e.g. Boskop)
- 3 tablespoon lemon juice
- 600 g whipped cream
- 5 egg (s)
- 2 packs vanilla sugar
- possibly powdered sugar for dusting
- Grease for the tin
- Flour for the baking sheet
Print Recipe
Pin Recipe Instructions
- Put the flour, 370 g sugar and salt in a mixing bowl and mix. Add the egg yolk and fat in flakes and knead everything to make crumbles.
- Place about 2/3 of the crumble on the greased, flour-dusted baking sheet and press down to form a smooth base.
- Peel, quarter and core the apple and cut into wedges. Drizzle with lemon juice. Place the apple wedges close together on the pastry base.
- For the topping, whisk together the cream, eggs, 120 g sugar and vanilla sugar. Pour the icing evenly over the apples and spread the remaining crumble over the top.
- Bake the cake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for about 45-50 minutes. Let cool down.
- Dust with icing sugar before serving. Whipped cream tastes good with it.
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