John Myers
Apple Cake …
The perfect apple cake … recipe with a picture and simple step-by-step instructions.
- 200 Milliliters Milk
- 1 tablespoon Sugar
- 0,5 packet Vanilla sauce powder
- 4 Eggs
- 150 g Sifted powdered sugar
- 2 pinch Salt
- 100 g Flour
- 100 g Food starch
- 2 teaspoon Baking powder
- 200 Milliliters Oil
- 1 Lemon fresh
- 2 kilogram Apples fresh
- 250 Milliliters Apple juice
- 0,25 teaspoon Ground cloves
- 100 Milliliters Apple juice
- 75 g Food starch
- 400 g Sour cream
- 100 g Philadelphia
- 50 g Sugar
- 1 pinch Salt
- 400 g Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 2 Teaspoon (level) Ground cinnamon
- 3 tablespoon Sugar
- Mix the sauce powder with a little milk until smooth. Heat the rest of the milk with sugar. Stir in the sauce powder and briefly bring to the boil while stirring. Take it from the stove and let it cool off.
- Mix the eggs with icing sugar and salt until creamy. Mix the flour with cornstarch and baking powder, sift over and stir in. Gradually stir in the vanilla sauce and oil alternately.
- Grease the fat pan from the stove. Pour in the dough and smooth it out. Bake in the oven at 175 degrees for about 15 to 20 minutes. Take out of the stove and let cool down a bit.
- Squeeze the lemon. Quarter, peel and core the apples. Cut into small cubes and mix with the lemon juice. Put in a saucepan. Add apple juice and cloves. Bring to the boil briefly and cook covered at low temperature for approx. 10 to 15 minutes.
- Mix the cornstarch with apple juice until smooth. Stir into the apple compote. Bring to the boil briefly and simmer for a minute.
- Spread the apple compote on the base and let it cool down.
- Mix the sour cream, Philadelphia, sugar and salt until creamy. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Fold under the sour cream.
- Spread the sour cream on the apples and smooth out. Chill the cake for approx. 3 hours.
- Mix cinnamon with sugar. Sprinkle the cake with it.
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