John Myers
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Apple Crumble Cake with Vanilla Cream
The perfect apple crumble cake with vanilla cream recipe with a picture and simple step-by-step instructions.
For the ground:
- 200 g Flour
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Msp Baking powder
- 1 Egg
- 100 g Soft butter
For the vanilla cream:
- 100 g Sugar
- 200 g Sour cream
- 1 packet Vanilla sauce powder for cooking
- 1 packet Vanilla sugar
- 3 Eggs
For the sprinkles:
- 150 g Flour
- 75 g Sugar
- 1 pinch Ground cinnamon
- 75 g Butter
- 25 g Chopped almonds
Aside from that:
- 800 g Apples; weighed peeled and cored
- 3 tbsp Lemon juice
- 2 tbsp Breadcrumbs
- 25 g Chopped almonds
- Fat for the shape
- Preheat the oven to 175 degrees. Carefully grease a 26-inch springform pan. Dice the apples and mix with the lemon juice.
- Knead the ingredients for the dough together and press them into the mold. Sprinkle breadcrumbs on top. Dry off the apple cubes a little and pour in. Beat the ingredients for the sour cream until smooth and pour onto the apples.
- Make the sprinkles and pour them onto the sour cream. Sprinkle with the remaining almonds. Bake in the hot oven for about 50 minutes. Take out and place on a wire rack. Immediately move a knife along the edge of the mold. Loosen but not remove the springform rim. Let cool down.
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