Ricotta Apple Cake with Cinnamon Crumble
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 50 mins |
| Total Time | 3 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g suar
- 325 g butter or mararine
- 465 grams flour
- 1 kg apples (e.g. Boskoop, Breaburn, Idared, Jonagold)
- 35 g cinnamon powder
- 50 g raisins
- 250 g ricotta
- 100 g sweet cream
- 1 egg (s)
- 150 g suar, brown
- 75 g nuts, round
Print Recipe
Pin Recipe Instructions
- Quickly knead 100 g sugar, 200 g butter and 300 g flour to a buttered shortcrust pastry and refrigerate for 1 hour. Then roll out the dough in a springform pan (26 cm) and form an edge.
- For the crumble dough, mix 125 g flour, 75 g nuts and 20 g cinnamon in a mixing bowl. Work 150 g brown sugar and 125 g soft butter with the dough hook of the hand mixer on the highest setting under the flour-nut mixture. Then switch to the lowest setting and keep stirring until the desired size of the crumble is reached. Chill the crumble too.
- For the topping, mix 250 g ricotta, 100 g cream, approx. 40 g sugar (may vary depending on the type of apple) and 1 egg.
- For the filling, peel and quarter the apples, remove the core and roughly slice the apple quarters or cut into thin slices. In the case of slices, they should be pre-cooked in the oven at 170 ° C for about 10 minutes.
- Mix the apples in a bowl with 40 g flour, 15 g cinnamon and 50 g raisins (if desired, you can leave out the raisins) and fill the springform pan.
- Pour the finished glaze onto the apple mixture and carefully fold in. Finally, pour the crumble over the cake. Bake at 170 ° C for approx. 45 - 50 minutes. The cake should rest for about 1 hour after baking.
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