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Apple sour cream cake with a twist

updated

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Ingredients for 4 servings:

  • 250 g margarine
  • 225 g sugar
  • 4 eggs
  • 250 g flour
  • 1 tsp, leveled baking powder
  • 5 apples
  • 2 cups of cream
  • 2 cups sour cream
  • 2 packets of vanilla sugar
  • 2 packs of cream stiffener
  • 2 tbsp cinnamon
  • 6 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sponge cake, made quickly!

Beat the margarine and sugar until fluffy. Beat in the eggs one at a time. Sift the flour with the baking powder over the batter and stir in briefly. Spread the batter onto a baking sheet lined with baking paper and top with the sliced ​​apples. Bake in a preheated oven at 175°C on the middle rack for about 30 minutes. Whip the cream with the vanilla sugar and cream stabilizer until stiff, then fold in the sour cream. Spread over the cooled cake and sprinkle with cinnamon and sugar (mixed beforehand). Be sure to let it sit for a day and refrigerate!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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