Summary

Ingredients

For the topping: (apple compote)

• 1 ½ kg apple, tart
• 50 ml water
• 50 ml lemon juice
• 40 grams sugar

For the sprinkles:

• 150 grams flour
• 75 grams sugar
• 15 g almond sticks or leaves
• 90 g butter, soft
• 2 sachets vanilla sugar

For the dough:

• 100 g butter
• 1 bag vanilla sugar
• 90 g suar
• 2 egg (s)
• 190 g flour
• 40 g sour cream
• 0.5 bag ½ baking powder
• Fat, for the shape

Print Recipe Pin Recipe

Instructions

1. Covering:
2. First the apple compote is prepared. To do this, the apples are peeled, cored and cut into not too small pieces in a saucepan. Simmer with the water, lemon juice and sugar for about 10-15 minutes. It`s best to stand by, because the apples should still be firm to the bite. Drain the finished compote well in a colander and allow to cool.
3. Dough:
4. Beat the eggs with the sugar, butter and sour cream until frothy. Then add all the other ingredients and knead into a firm dough with the hand mixer. I put the batter in the fridge while the compote cools and I prepare the streusel.
5. Press the dough into a round baking tin greased with butter.
6. Streusel:
7. Put all ingredients in a bowl and work into crumble with your hands.
8. Put the cooled apple compote on the dough and smooth it out. Spread the sprinkles over it. Bake in a preheated oven at 170 ° C for 35 to 40 minutes. If the cake gets too dark, cover with aluminum foil.
9. Tip:
10. When the cake comes out of the oven, you can sprinkle it with sugar and cinnamon. That works well in winter.