Apple Pie with Vanilla Cream and Sprinkles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (kneaded dough)
- 150 grams flour
- 75 grams sugar
- 0.5 teaspoon ½ baking powder
- 1 egg (s)
- 60 g butter or mararine
For covering:
- 700 ml milk
- 2 packs custard powder (vanilla)
- 2 cups sour cream, 00 g each
- 50 g suar (possibly a little more)
- 5 apples
- some cinnamon
- some sugar
For the sprinkles:
- 150 grams flour
- 75 grams sugar
- 110 g butter, cold
- 40 g almond (s), rated
- some cinnamon as needed
Print Recipe
Pin Recipe Instructions
- For the kneading dough, knead all the ingredients into a smooth dough. Let rest in the refrigerator for about 30 minutes and then press into a prepared springform pan (26 cm), pulling up one edge (as high as possible).
- While the dough is still resting in the refrigerator, the apples are peeled, quartered and cut into small pieces.
- Cook a pudding from the milk, the pudding powder and the 50 g sugar and then stir in the 2 cups of sour cream.
- Now place the chopped apples on the dough and sprinkle thinly with a mixture of cinnamon and sugar. Pour the pudding over it.
- Pre-bake in a preheated oven at 180 ° C for approx. 25 minutes.
- In the meantime for the crumble mix 150 g flour, a little cinnamon, 75 g sugar and the almonds and knead together with the cold butter to make crumble. After 25 minutes, put the crumble on the pre-baked cake. Put it back in the hot oven and bake for another 25 minutes.
- Take the cake out of the oven and let it cool completely in the tin. Only cut when it is absolutely cold.
- Note: If you take the cake out of the mold earlier, you pay with a belly in the edge (unless you have got the edge high enough to hold the soft pudding in shape). If the cake is cut while it is warm, the filling will run (but this does not affect the taste).
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