Baked Apple Cake with 450g Sour Cream & 1 Packet of Pudding Powder
Ingredients
260g Flour
160g Softened Butter
260g Sugar
1 Pinch of Salt
3 Eggs
1 Tsp Baking Powder
1 Organic Lemon
7-8 Apples (small, e.g., Boskoop or Cox Orange)
120g Raw Marzipan
1 Tsp Cinnamon
50g Wild Cranberries (jar)
450g Sour Cream
120ml Milk
1 Packet Vanilla Sugar
1 Packet Vanilla Pudding Powder (for cooking)
1 Tbsp Powdered Sugar
Also: 1 Rectangular Pan
Preparation
For the dough, knead the butter, 100g sugar, 1 pinch of salt, 1 egg, and the flour mixed with the baking powder until smooth.
Then roll out the dough on a floured surface, line a rectangular/springform pan with it, and pull the dough up along the edges.
Then pierce the pastry base several times with a fork and refrigerate.
Now grate the lemon zest and squeeze out the juice. Peel and core the apples.
Then drizzle the apples with lemon juice. Knead the marzipan mixture with cinnamon and grated lemon zest.
Now fill the apples with the marzipan mixture and cranberries.
Next, mix the sour cream, milk, vanilla sugar, remaining eggs (2), pudding powder, and remaining sugar (160 g).
Now pour the mixture into the springform pan and place the apples inside.
Now bake the cake in a preheated oven at 180°C (350°F) on the lowest rack for about 60 minutes – cover with baking paper after about 40 minutes.
Let the cake cool and serve dusted with powdered sugar.
Baked apple cake is simply delicious.
Enjoy your meal!
