Description
Knuspriger Mürbeteig trifft auf saftige Boskop-Äpfel in einer sanft zitronigen Apfelsaftcreme. Oben glänzt cremiger Schmand, zart goldgelb gebacken – ein fruchtig-frischer Genuss mit feiner Süße und herrlicher Cremigkeit.
Ingredients
Scale
- 175 g Butter
- 160 g Zucker
- 200 g Mehl
- 1 TL Backpulver
- 1 Ei
- 4 Äpfel (Boskop)
- 1/2 Liter Apfelsaft
- 1 Zitrone (Saft)
- 200 g Zucker
- 2 Päckchen Puddingpulver (Vanille)
- 200 ml Sahne
- 2 Becher Schmand
- 2 TL Zucker/Zimt zum Bestreuen
Instructions
- Begin by preparing the apples. Peel 4 Boskop apples, remove the cores, and cut them into small cubes. Set the apple cubes aside.
- In a large saucepan, combine 1/2 liter of apple juice, the juice of 1 lemon, 200 g sugar, and 2 packets of vanilla pudding powder. Whisk the ingredients together until the pudding powder is fully dissolved and no lumps remain.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking. Continue to stir as it thickens. Once the mixture becomes noticeably thicker and has a pudding-like consistency, remove the saucepan from the heat.
- Gently fold the diced apples into the hot pudding mixture, ensuring they are evenly distributed. Allow the mixture to cool slightly while you prepare the crust.
- For the shortcrust pastry, combine 175 g butter (softened), 160 g sugar, 200 g flour, 1 teaspoon baking powder, and 1 egg in a mixing bowl. Knead the ingredients together by hand or with a mixer fitted with dough hooks until a smooth dough forms.
- Preheat your oven to 180-200°C (356-392°F) and line the bottom of a springform pan (about 26 cm diameter) with baking paper.
- Press the shortcrust pastry evenly onto the bottom of the prepared springform pan. Use your fingers or the back of a spoon to press the dough about 2-3 cm up the sides of the pan to form an edge. This will help hold the filling.
- Pour the slightly cooled apple-pudding mixture onto the raw shortcrust base and spread it out evenly with a spatula.
- Place the springform pan in the preheated oven and bake the cake at 180-200°C for about 20-30 minutes, or until the edges of the crust are light golden and the filling is set.
- Remove the cake from the oven and allow it to cool in the pan for at least one hour. This will help the filling set and make it easier to apply the topping.
- While the cake is cooling, whip 200 ml of heavy cream with 2 tablespoons of sugar (adjust to taste) using an electric mixer until stiff peaks form.
- Gently fold in 2 cups (Becher) of Schmand (sour cream) into the whipped cream. Mix carefully so that the cream remains light and airy.
- Once the cake has completely cooled, spread the Schmand-cream mixture evenly over the top of the cake using a spatula or the back of a spoon.
- Mix 2 teaspoons of sugar with ground cinnamon to taste, and sprinkle this cinnamon sugar mixture generously over the cream topping.
- Chill the finished Apfel-Schmand-Torte in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld and the topping to set. Cut into slices and enjoy your delicious apple cream cake!
Notes
For best results, use tart apples like Boskop, as they hold their shape and provide a pleasant flavor contrast to the creamy topping. The cake is best served chilled and can be prepared a day in advance. Decorate with additional cinnamon or apple slices for a festive look. Make sure the apple-pudding filling is fully cooled before adding the cream topping to prevent it from melting.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
