John Myers
Apple Compote Cake with Sour Cream
The perfect apple compote cake with sour cream recipe with a picture and simple step-by-step instructions.
- Dough
- 100 g Cold butter
- 100 g Sugar white
- 1 Egg
- 250 g Flour
- 0,5 packet Baking powder
- 1 pinch Salt
- 1 pinch Filling
- 1 Glass Apple compote
- 1 tablespoon Sugar white
- 1 packet Vanilla pudding
- Milk
- Molding
- 750 Milliliters Sour cream
- 4 tablespoon Sugar white
- 4 Eggs
- For the dough, mix the flour with the baking powder and knead with butter, sugar, egg and a pinch of salt to form a dough. Pour the dough into the prepared springform pan and pull up one edge. Place the mold in the oven preheated to 200 degrees (top and bottom heat) and bake for about 15 minutes.
- Mix the vanilla pudding according to the instructions. Put the apple compote in a saucepan and heat. Add the mixed custard to the apple compote, bring to the boil while stirring briefly and set aside.
- Mix the sour cream, sugar and eggs well in a mixing bowl. Pour the apple compote custard mixture onto the pre-baked base and distribute it. Spread the sour cream mixture on top.
- Now put the cake back in the oven and bake again at 200 degrees top – bottom heat for approx. 50 minutes. After the baking time, take it out of the oven, let it cool down for 20 minutes, carefully remove the springform pan and let it cool down.
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