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Warm Apple Pie with Almond and Caramel Crust, Whipped Cream and Vanilla Ice Cream

5 from 7 votes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 220 kcal

Ingredients
 

For the dough:

  • 300 g Flour
  • 0,5 packet Baking powder
  • 100 g Sugar
  • 1 packet Vanilla sugar
  • 1 Pc. Egg
  • 175 g Cold butter

For the filling:

  • 75 g Sugar
  • 1,25 kg Apples
  • 2 tbsp Lemon juice
  • 0,5 tsp Cinnamon
  • Breadcrumbs
  • 3 tbsp Brown sugar
  • 1 tbsp Butter
  • 200 ml Cream
  • 1 packet Vanilla sugar

Instructions
 

Shortcrust:

  • First knead the flour, 100g sugar, baking powder, vanilla sugar, egg and butter with the dough hook of the hand mixer and then quickly with your hands into a smooth dough. Cover the dough and put it in the fridge for about 30 minutes.

Filling:

  • In the meantime, peel the apples and cut them into small pieces. Heat the apple pieces together with 100ml water, lemon juice, cinnamon and 75g sugar in a large saucepan. Simmer with the lid closed for 7 minutes. Finally, drain the apple compote well and let it cool down.
  • Preheat the oven to 150 ° C and grease a springform pan.
  • Roll out about 3/4 of the dough on a floured work surface so large that you have enough dough for the round surface of the springform pan and a 4cm high edge.
  • Place the base in the springform pan, press the edge down and poke many small holes in the base with a fork. Put the dough in the oven on the lowest rail for 11 minutes.
  • Roll out the remaining dough for the cake topper into a round shape and prick with a fork.
  • Take the springform tin out of the oven, distribute the apples on it and finally press the lid on top and firmly on the sides.
  • Now bake the whole cake, also on the lowest rack, at approx. 180 degrees for another 40-45 minutes.
  • For the almond caramel crust, put the butter in a saucepan and heat it slightly, add the sugar and caramelize. When the sugar turns golden brown, remove the saucepan from the heat, add the almond slivers, stir and pour the caramel mixture onto the cake.
  • Mix the cream with vanilla sugar, stir with a mixer. When the cream is slowly setting, add the packet of cream stabilizer and whip until stiff.
  • Cut the slightly cooled but still warm apple cake into pieces, garnish with the stiff cream and add a scoop of vanilla ice cream.

Nutrition

Serving: 100gCalories: 220kcalCarbohydrates: 29.8gProtein: 1.8gFat: 10.3g
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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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