John Myers
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Cake: Apple Cake with Fine Topping
The perfect cake: apple cake with fine topping recipe with a picture and simple step-by-step instructions.
- 1 medium sized Springform pan, 24 cm in diameter
- 5 piece Eggs
- 150 g Soft butter
- 225 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 200 g Wheat flour
- 2 tsp Baking powder
- 100 ml Milk
- 200 g Whipped cream
- 2 packet Cream pudding powder
- 750 g Apple Elstar
- 1 tbsp Icing sugar to order
For the dough:
- Mix the soft butter with the whisk of the mixer on the highest level until smooth, gradually stir in 125 g of sugar, vanilla sugar and salt. Stir until a bound mass has formed.
- Then gradually stir in 2 eggs (each egg about 1/2 minute).
- Mix wheat flour and baking powder, sieve in, alternately stir in tablespoonfuls of milk on medium heat (only use enough milk so that the dough falls from a spoon with difficulty).
- Pour the dough into the greased springform pan and smooth it out.
For the apple topping:
- Peel and core the apples, cut into cubes and spread on the dough.
For the cast:
- 3 Put the eggs in a mixing bowl, mix with 100 g sugar and pudding powder. Mix the milk and cream in a mixing bowl and add to the egg-pudding mixture and stir with the whisk of the mixer to a creamy mixture. Until the sugar has completely dissolved.
- Now pour the cream pudding over the apples, put in the hot oven and bake there at 175 degrees for 45 to 50 minutes.
- Let the baked apple pie cool on a wire rack and dust with icing sugar before serving.
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