Description
Saftige Apfelstücke und knackige Walnüsse betten sich in einen goldbraunen, zart buttrigen Teig. Sanfte Vanillenoten verbinden sich mit feiner Süße; der Kuchen duftet herrlich und zergeht leicht knusprig auf der Zunge.
Ingredients
Scale
- 150 g Zucker
- 200 g Butter
- 300 g Mehl
- 1 Ei
- 1 TL Backpulver
- 1 Pck. Vanillinzucker
- 1 EL Milch
- 1 kg Äpfel
- 100 g Walnüsse
- 1 Pck. Vanillinzucker (für den Belag)
- 5 TL Wasser oder Weißwein
- 4 EL Zucker
Instructions
- Preheat your oven to 200°C (392°F) and grease a springform pan (about 26 cm in diameter), or line the bottom with baking paper to prevent sticking.
- Begin by preparing the apple-walnut filling: Peel the apples thoroughly to remove all skin. Cut the apples into small, bite-sized pieces and place them in a large saucepan.
- Roughly chop the walnuts so that they add texture but are not too large. Add the chopped walnuts to the saucepan with the apples.
- Add 4 tablespoons of sugar and 1 packet of vanilla sugar to the apples and walnuts. Pour in 5 teaspoons of water or, for a more aromatic filling, use white wine instead.
- Place the saucepan over medium heat and mix all the ingredients well. Let the mixture simmer, stirring occasionally, until the apples become soft and release some juices. This should take about 8–10 minutes. Set the filling aside and allow it to cool completely before using it in the cake.
- While the filling cools, prepare the shortcrust pastry: In a large mixing bowl, combine 150 g sugar, 200 g softened butter, 300 g all-purpose flour, 1 egg, 1 teaspoon baking powder, 1 packet of vanilla sugar, and 1 tablespoon of milk.
- Knead the ingredients together, either by hand or using a mixer with dough hooks, until you have a smooth and homogenous dough. Do not overwork the dough to prevent it from becoming tough.
- Divide the dough into two portions: one larger (about two-thirds of the total dough) and one smaller (about one-third).
- Take the larger portion of dough and press it evenly onto the bottom and about 2–3 cm up the sides of the prepared springform pan to form the base and edge of your cake.
- Spread the cooled apple-walnut filling evenly over the pastry base. Use a spatula or the back of a spoon to smooth the surface.
- Crumble the remaining one-third of the dough into small pieces and scatter them evenly over the apple-walnut mixture to create a streusel topping.
- Place the cake on the middle rack of the preheated oven and bake at 200°C for approximately 25–30 minutes, or until the streusel topping is golden brown and the edges of the cake are baked through.
- Remove the cake from the oven and allow it to cool in the pan for at least 15–20 minutes. Then, carefully release the springform ring and let the cake cool completely on a wire rack before serving.
Notes
For an extra aromatic flavor, use white wine instead of water when cooking the apples. The cake tastes wonderful both warm and at room temperature, and is perfect with a dollop of whipped cream. You can also add a pinch of cinnamon to the apple mixture for a spiced touch. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- 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
