Recommended, 2024

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Apple pie with sour cream and vanilla


Photo: RFF

Apple Cake

We bring the summer back and look forward to a juicy apple pie - with sour cream and and whole apples. It's hardly faster and easier!

When autumn comes and summer comes, we look forward to an irresistibly delicious apple treat - to a delicate apple cake with Schmandguss.

With the summer is the good mood? Are you kidding me? Are you serious when you say that! We bring the sun back and conjure up a golden summer feeling on the plate. How it works? With our golden apple pie with sour cream. Gorgeous creamy-fruity-fine!

A tempting cake with a heart of apples and sour cream - our apple cake is not only a pleasure to apple harvest. Hours of Schnibbel-work - no indication. Whole apples turn our autumnal sweetness into a juicy soul flatterer. Little tip: bake one day before. Not only saves work, it also tastes better.

Have sunshine in the heart, whether it storms or snows ... And an apple pie on the plate. Sunny autumn pleasure!

Apple pie with sour cream

Ingredients (16 pieces)

300 g flour, 175 g butter, 250 g sugar, 1 pinch salt, 4 eggs, 1 untreated orange (about 200 g), 1 vanilla pod, 250 g sour cream, 2 sachets of pudding powder 'vanilla flavored' (for cooking), 8 apples ( 200 g, eg Elstar), 100 g of orange marmalade, fat and flour for the shape, cling film

preparation

1. Knead flour, butter in pieces, 150 g of sugar, salt and 1 egg first with the dough hook of the hand mixer, then quickly with hands to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes.

2. Wash the orange, rub dry and rub the skin. Squeeze juice. Halve the vanilla pod lengthwise, scrape out the vanilla pod. Sour cream, 100 g of sugar, vanilla seeds, 3 eggs and custard powder with the whisk of the hand mixer until smooth.

3. Peel the apples, remove the core casing with the apple cutter. Drizzle apples with orange juice. Grease springform (26 cm Ø) and dust with flour.

4. Roll out the short crust pastry on a floured work surface (approx. 32 cm Ø). Lay out springform with dough, pressing the edge 4-5 cm high. Distribute apples on top and pour over with Schmandguss. Cake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) bake for 60-70 minutes. Remove the cake from the edge, place on a wire rack and allow to cool for about 30 minutes.

5. Remove springform edge. Heat the jam in a small pot. Coat cake surface with a brush, allow to cool.

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