John Myers
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Apple Cranberrie Cake
The perfect apple cranberrie cake recipe with a picture and simple step-by-step instructions.
For the ground:
- 300 g Potatoes
- 300 g Flour
- 1 packet Baking powder
- 1 tsp Salt
- 1 tbsp Sugar
- 2 Eggs
- 200 g Butter
For covering:
- 800 g Apples
- 100 g Cranberries, dried
- 300 g Sour cream
- 1 Egg
- 125 g Brown sugar
- 1 packet Vanilla sauce powder for cooking
Floor:
- Boil the potatoes until cooked, drain and allow to evaporate, peel and coarsely grate.
- Mix the butter and eggs with the grated potatoes.
- Sift the flour and baking powder over the potato mixture and stir together with salt and sugar to form a smooth dough.
- Line the oven’s drip pan with parchment paper and roll out the potato dough on it.
Covering:
- Mix the sour cream, sugar, egg and vanilla sauce powder to a creamy mass.
- Wash the apples, rub dry and quarter them. Remove the core, cut the apple quarters (with the skin or without – as you like) into medium-sized cubes and fold into the sour cream.
- Spread the apple-sour cream evenly on the potato dough and sprinkle the cranberries on top.
- Bake in a preheated oven at 175 ° C for about 45 minutes and then let cool down
Tip:
- Dust the cooled apple cranberrie cake with powdered sugar or sprinkle with toasted almond flakes (see pictures).
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