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Apple and Sour Cream Cake

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 16 people
Calories 232 kcal


  • 250 g Butter
  • 500 g Flour
  • 300 g Sugar
  • 4 medium Eggs
  • 2 packet Vanilla sugar
  • 1 pinch Salt
  • 1,5 packet Baking powder
  • 1,5 kg Apples (Boskoop)
  • 2 packet Custard powder z. Cook
  • 50 ml Apple juice
  • 2 cups Sour cream
  • 2 tbsp Oil
  • 1 packet Custard powder or cooking
  • Parchment paper


  • For the dough, cut the fat into pieces, sprinkle with flour, 200 g sugar, 1 egg, 1 pä each. Knead the vanilla sugar and baking powder and then chill for 30 minutes.
  • Peel and core the apples. 2 TBSP. Put sugar + 5 tbsp water with the apples in a saucepan and bring to the boil until the mixture is thick. Mix the pudding powder with the juice to boil and stir into the apple mixture, bring to the boil and then set aside to cool.
  • Roll out the dough on a baking sheet lined with baking paper and prick several times with a fork. Place the apple mixture on top and smooth it out.
  • Beat the remaining eggs with the vanilla sugar and sugar until frothy. Sour cream, 1/2 pä. Stir in baking powder, oil and vanilla pudding powder without boiling. Pour the icing onto the apple mass and at 180 ° C for about 40-45 MIn. to bake.


Serving: 100gCalories: 232kcalCarbohydrates: 32.3gProtein: 2.2gFat: 10.3g
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Written by John Myers

Professional Chef with 25 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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