John Myers
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Apple – Sour Cream Cake
The perfect apple – sour cream cake recipe with a picture and simple step-by-step instructions.
for the dough
- 175 g Butter
- 160 g Sugar
- 200 g Flour
- 1 tsp Baking powder
- 1 Egg
for the filling
- 4 Apples (boskop)
- 0,5 l Apple juice
- 0,5 l A lemon
- 200 g Sugar
- 2 P Vanilla custard powder
for the cream
- 200 ml Cream
- 2 cups Sour cream
- 2 tsp Cinnamon sugar for sprinkling
- Peel apples and cut into cubes.
- Bring the apple juice, lemon juice, sugar and the custard powder to a boil.
- Stir several times during the boil until the mixture is a little firm.
- Remove from the stove, fold in the apple pieces. Let cool down
- Make a shortcrust pastry from the dough ingredients and place in a springform pan.
- Pull the dough up along the edges of the pan.
- Then pour the cooled apple pudding mixture onto the raw shortcrust pastry and bake at 180 – 200 top / bottom heat for approx. 25 – 30 minutes.
- Let cool for a few hours.
- For the decoration, beat the sane with sugar until stiff and then carefully fold in the sour cream.
- Spread the cream and sour cream on the cooled cake and – depending on your taste – sprinkle with a cinnamon-sugar mixture.
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