Sunken Apple Pie Tettnang

5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 6 people
Calories 14 kcal


For the apple bath:

  • 200 g Water
  • 1 tsp Citric acid, crystalline
  • 3 tbsp Sugar fine, white
  • 1 tsp Cinnamon powder

For the batter:

  • 3 Eggs, size M
  • 1 Pri Salt
  • 1 tbsp Lemon juice
  • 100 g Sugar fine, white
  • 70 g Butter or margarine
  • 50 g Sour cream
  • 40 g Orange peel, finely diced
  • 120 g Flour, type 405
  • 10 g Baking powder

To garnish:

  • 2 tbsp Sugar fine, white
  • 1 tsp Cinnamon powder


  • 1 24 springform pan
  • Parchment paper
  • Margarine, for greasing the mold


  • Grease the baking pan and cover with baking paper. Mix the ingredients for the apple bath and set aside. Wash and peel the apples, cut in half lengthways and remove the core. Cut each half crosswise into approx. 6 mm thick slices and add to the bath immediately. Bathe for about 2 minutes, then transfer to a colander to drain. Melt the margarine in a water bath, not exceeding 50 degrees.
  • Break open the eggs and add a pinch of salt to the sugar in a mixing bowl and stir until frothy. Add the margarine and sour cream while stirring. Mix in the diced orange peel. Mix the flour with the baking powder and sieve onto the egg mixture. Homogenize the dough by folding in (by hand!). Under no circumstances stir with the machine! Pour the batter into the closed springform pan and place the apple slices upright in the baking pan.
  • Sprinkle with the sugar-cinnamon mixture and bake at 200 degrees on medium heat for 30 - 40 minutes until golden brown. Cool and leave to mature in the refrigerator overnight. Cut open to serve. Warm up a little in the microwave or oven, serve well lukewarm and enjoy.


  • The area between Tettnang and Lindau is famous for its fruit and berry growing. From summer to late autumn, the farms not only offer fruit, but occasionally also fruit cakes. Among them, the Tettnang plum and apple cake (covered and uncovered) is very popular with the population.


Serving: 100gCalories: 14kcalCarbohydrates: 2.8gProtein: 0.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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