Cream Apple Cake with Butter Crumbles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 1 ½ kg apples
- 3 tablespoon lemon juice
For the sprinkles:
- 750 g flour
- 375 grams sugar
- 1 pinch (s) salt
- 3 egg yolks
- 450 g butter, soft
For the cast:
- 600 g whipped cream
- 5 egg (s)
- 125 g suar
- 2 packs vanilla sugar
Also:
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Grease the drip pan. Peel the apples and cut lengthways into wedges. Immediately drizzle with lemon juice.
- Mix the flour, 375 g sugar and salt. Add 3 egg yolks and butter in flakes. First work with the dough hook and then briefly with your hands into sprinkles. Spread about 2/3 of the crumble on the drip pan and press down as a base. Place the apple wedges close together.
- Beat the cream, 5 eggs, 125 g sugar and vanilla sugar for about 1 minute until frothy. Pour over the apples. Spread the remaining crumble on top.
- Bake in a hot oven at 200 ° C top / bottom heat (convection 175 ° C) for about 50 minutes.
- Allow to cool after baking and dust with powdered sugar.
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