Description
Saftige Apfelstücke auf zartem Mürbeteig, überzogen mit cremigem Schmandguss. Zarte Vanillenote, goldgelb gebacken, herrlich locker, fein süß und frisch – ein unwiderstehlich aromatischer Kuchengenuss.
Ingredients
Scale
- 1 Packung Vanillezucker
- 2 Eier (für den Teig)
- 150 g Butter
- 100 g Zucker
- 300 g Mehl
- 1 TL Backpulver
- 30 g Zucker (für den Guss)
- 2 Eier (für den Guss)
- 250 g Schmand
- 3 Äpfel
Instructions
- Preheat your oven to 190°C (374°F) and grease a springform pan thoroughly with butter or non-stick spray to ensure the cake does not stick.
- In a large mixing bowl, add 100 g sugar, 1 pack of vanilla sugar, and 150 g softened butter. Use an electric mixer or a sturdy whisk to beat the ingredients together until the mixture is light, creamy, and fluffy. This process incorporates air and ensures a tender dough.
- Add 2 eggs (for the dough) to the creamed mixture, one at a time, beating well after each addition until fully incorporated.
- Combine 300 g all-purpose flour with 1 teaspoon of baking powder in a separate bowl. Gradually sift the flour mixture into the wet ingredients while mixing on low speed. Continue mixing until a smooth, soft dough forms, making sure not to overmix.
- Transfer the dough into the prepared springform pan. Using a spatula or your hands, evenly press and spread the dough across the bottom of the pan, ensuring the surface is smooth and the dough reaches the edges.
- Peel the 3 apples and remove the cores. Cut the apples into small, bite-sized pieces or thin slices, according to your preference. Evenly distribute the apple pieces over the surface of the dough, gently pressing them into the dough so they are partly embedded.
- Place the pan with the dough and apples into the preheated oven and bake for 10 minutes. This initial baking helps set the dough and partially cooks the apples.
- While the base is baking, prepare the custard topping (Guss). In a medium bowl, whisk together 30 g sugar, 2 eggs, and 250 g Schmand (sour cream or crème fraîche) until you have a smooth, homogeneous mixture.
- After the base has baked for 10 minutes, carefully remove the pan from the oven. Pour the prepared Schmand custard evenly over the apples and dough, making sure all apples are covered.
- Return the cake to the oven and continue baking for approximately 40 minutes, or until the topping is set and lightly golden, and the edges of the cake are cooked through. If the top browns too quickly, cover loosely with aluminum foil for the final 10-15 minutes.
- Once fully baked, remove the cake from the oven and allow it to cool in the pan for at least 20-30 minutes. After cooling, carefully remove the springform ring. Serve the Apfel Schmand Kuchen warm or at room temperature, optionally dusted with powdered sugar.
Notes
You can use a mix of tart and sweet apples to enhance the flavor of the cake. Let the cake cool completely before slicing for cleaner pieces. The cake can be stored covered in the refrigerator for up to 3 days. For a little extra flavor, sprinkle some cinnamon over the apples before baking.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
