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Apple cream cake with shortcrust pastry

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Ingredients for 1 servings:

  • 250 g flour
  • 100 g sugar
  • 1 egg(s)
  • 125 g butter
  • 600 ml cream
  • 3 packets of vanilla sugar
  • 1 ½ kg apples, ideally Boskoop

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

for a 26-piece mold

Knead the flour, sugar, egg, and butter into a shortcrust pastry and line a 26cm springform pan with it. Peel and core the apples. Then slice evenly using a suitable tool such as a cucumber slicer, food slicer, mandolin, or by eye. Mix 1 tablespoon of flour with 100ml of cream. Stir this into the remaining 500ml of cream and bring to a boil briefly. It will bubble at around 95°C. Then pour the hot mixture into the pan over the apples and bake immediately in a preheated oven at 200°C for 75 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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