Description
Saftige Äpfel auf zartem Mürbeteig, bedeckt mit einer cremigen Schmand-Eier-Schicht. Zart knuspriger Rand, goldgelbe Oberfläche, fein süß und herrlich vanillig – ein unwiderstehlich fruchtig-cremiger Genuss.
Ingredients
Scale
- 150 g Butter
- 1 Packung Vanillezucker
- 300 g Mehl
- 1 TL Backpulver
- 100 g Zucker
- 2 Eier
- 30 g Zucker
- 2 Eier
- 250 g Schmand
- 3 Äpfel
Instructions
- Preheat your oven to 190°C (375°F) and grease a springform pan thoroughly to prevent sticking.
- In a large mixing bowl, combine 100 g of sugar, 150 g of softened butter, and 1 packet of vanilla sugar. Beat the mixture with an electric mixer or whisk until it becomes light and creamy, ensuring the sugar is well dissolved.
- Add 2 eggs to the butter-sugar mixture, one at a time, beating well after each addition until the mixture is smooth and homogeneous.
- In a separate bowl, mix 300 g of flour with 1 teaspoon of baking powder. Gradually add the flour mixture to the wet ingredients, stirring until a smooth, slightly sticky dough forms.
- Transfer the dough into the prepared springform pan. Use a spatula or the back of a spoon to evenly spread and smooth the dough across the bottom of the pan, making sure it reaches the edges.
- Peel the 3 apples, remove the cores, and cut them into small bite-sized pieces. Evenly distribute the apple pieces over the dough, gently pressing them into the surface so they are slightly embedded.
- Place the pan in the preheated oven and bake the cake for 10 minutes. This step helps to set the base before adding the custard topping.
- While the cake is baking, prepare the custard topping by whisking together 30 g of sugar, 2 eggs, and 250 g of Schmand (sour cream) in a bowl until the mixture is smooth and well combined.
- After the initial 10 minutes of baking, carefully remove the cake from the oven. Evenly pour the prepared Schmand mixture over the partially baked cake, making sure to cover all the apples and the dough base.
- Return the cake to the oven and bake for an additional 40 minutes at 190°C (375°F), or until the custard topping is set and lightly golden and the cake is cooked through.
- Remove the cake from the oven and allow it to cool in the pan for at least 15-20 minutes. Once cooled, carefully remove the springform ring. Serve the Apfel Schmand Kuchen slightly warm or at room temperature. Enjoy!
Notes
For best results, choose tart apples such as Granny Smith or Boskoop for a nice balance of sweetness and acidity. The cake tastes even better after resting for a few hours, as the flavors meld together. Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra treat. If you don’t have Schmand, you can substitute with crème fraîche or a thick sour cream.
- 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
