Baked Apple Cake with Cream Pudding Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g mararine or butter
- 150 grams sugar
- 1 egg (s)
- 250 g flour
- 0.5 ½ pack baking powder
- 8 m apples (Boskoop)
- 750 g cream
- 150 grams sugar
- 1 packet vanilla sugar
- 1 packet vanilla pudding powder
Print Recipe
Pin Recipe Instructions
- Mix the margarine or butter together with the sugar and the egg with a hand mixer. Then sieve in the flour together with the baking powder and knead well again.
- Spread 2/3 of the batter on the bottom of a greased springform pan. Add 1 tablespoon flour to the remaining third, knead well and shape into a roll. Put this on the edge and push it up.
- Peel the apples and core them with an apple corer. Important: Leave the apples whole and put them on the floor.
- Put the 750 g cream in a saucepan with the sugar and vanilla sugar. Mix a few tablespoons of cream together with the pudding powder in a small separate bowl until you get an even mixture without lumps. The cream is now boiled, removed from the stove and the pudding mixture is stirred in well. Now the mixture is boiled again and then poured over the apples. Please make sure that the holes in the apples are filled.
- The cake is baked for 70 minutes in a preheated oven at 175 ° C.
- It should cool down well - I recommend baking the evening before consumption. It should cool down in the open overnight or stand in the bedroom or other cool place until eaten the next day.
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