John Myers
Contents
show
Ingredients
- For the sprinkles
- 200 g Butter
- 125 g Sugar
- 1 P Vanilla sugar
- 1 El Cinammon
- 1 Egg
- 1 pinch Salt
- 375 g Flour
- 1 El Baking powder
- 50 g Ground almonds
- ----------------
- For the sour cream
- 600 g Sour cream
- 4 Eggs
- 2 Tl Lemon peel
- 250 g Sugar
- 2 P Vanilla sugar
- 1 P Almond custard powder
- ------------------
- For covering
- 5 Apples
- 2 El Lemon juice
- ------------------
- Icing sugar for dusting
Instructions
- Mix all the crumble ingredients and process into fine crumble and chill for about 1 hour.
- In the meantime, peel and quarter the apples, cut out the core, cut into the round side, drizzle with lemon juice and set aside.
- Whisk all the ingredients for the sour cream.
- Grease and flour a springform pan (26 cm). Preheat the oven to 180 degrees top-bottom heat.
- Put 2 / 3 of the crumble on the bottom of the pan, push up a small edge and press the bottom down.
- Put 1 / 3 of the sour cream on the base and smooth it out, then spread the apples on top and pour the rest of the cream on top.
- Spread the remaining crumble on top and bake in the oven for about 70 minutes.
- After baking, let cool in the tin and dust with icing sugar before serving.
- I put aluminum foil on the cake 20 minutes before the end of the baking time, otherwise it would have become too dark.
- The sour cream was still quite soft after cooling and next time I'll stir in 2 packets of almond pudding.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 46.7gProtein: 3.8gFat: 12.5g
