- Apple sour cream cake
- Ingredients (16 pieces)
- preparation
Apple sour cream cake
As the days get shorter and the nights get longer and longer, we do not let the low temperatures chase us down and enjoy the last rays of sunshine - with a hot chocolate in one hand and our apple sour cream cake in the other hand.
Bye summer, hello autumn! We look forward to seeing you - usually at least. For with us we can look forward to so many little delicacies - as about this apple sour cream cake, for example. A buttery bottom, a juicy filling and a creamy blanket - late summer love!
A little tip: turn our apple sour cream cake into an apple wine cake and replace the three quarters of the apple juice with a semi-dry wine. A fruity filling with Schwips - but only if the little ones do not eat.
At least as delicious: apple pie with sour cream and vanilla.
Recipe:
Ingredients (16 pieces)
5 apples, juice of 1 lemon, 500 ml apple juice, 375 g + 2 tsp sugar, 2 sachets of custard powder 'vanilla flavor' (for cooking), 200 g flour, 175 g butter, 1 teaspoon baking powder, 1 egg, 250 g sour cream, 500 g of whipped cream, cinnamon to sprinkle, grease and flour for the mold
preparation
1. Peel apples, quarter and remove cores. Cut the slice into thin slices, sprinkle with lemon juice. Boil 440 ml of apple juice and 200 g of sugar. Stir the custard powder and remaining apple juice until smooth. Stir in the boiling juice, bring to a boil and simmer for about 1 minute. Remove from the heat, stir in the apples and allow to cool for about 1 hour.
2. Put flour, butter in little flakes, 175 g of sugar, baking powder and egg in a bowl. First knead with the dough hook of the hand mixer, then with your hands to a short crust pastry. Press the dough into a greased, flour-sprung springform (26 cm Ø) as the bottom and edge.
3. Distribute the apple mixture on the dough. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 45 minutes. Remove and allow to cool on a wire rack.
4. Mix the sour cream and 2 teaspoons of sugar. Beat the cream with the whisk of the mixer until stiff, lift it under the sour cream. Carefully remove the cake from the mold, put on a cake plate. Smooth cream on the cake. Dust with cinnamon.
