Description
Saftige Apfelstücke auf lockerem, buttrigem Teig, getoppt mit cremigem Vanille-Schmand. Zart knuspriger Rand, goldgelb gebacken, zart süß und leicht säuerlich – ein unwiderstehlich aromatischer Genuss.
Ingredients
Scale
- 500 g Äpfel
- 2 EL Zitronensaft
- 150 g Butter, weich
- 200 g Zucker
- 2 Pck. Vanillezucker
- 1 Prise Salz
- 175 g Mehl
- 1 TL gestrichener Backpulver
- 5 EL Milch
- 125 g Schmand oder Crème fraiche
- 2 EL Aprikosenkonfitüre
- 1 EL Puderzucker
- 5 Eier
Instructions
- Begin by preparing the apples. Peel all apples thoroughly, remove the cores with an apple corer or a sharp knife, and cut the apples into either thin wedges or rings according to your preference. Place the apple pieces in a large bowl and immediately drizzle them with the lemon juice, tossing gently to coat all sides. This step prevents the apples from browning and adds a fresh, tangy flavor.
- Prepare the cake batter. In a large mixing bowl, add the softened butter, 150 g of sugar, 1 packet of vanilla sugar, and a pinch of salt. Using a hand mixer or stand mixer, beat these ingredients together until the mixture becomes light, pale, and creamy. Add 3 eggs, one at a time, mixing thoroughly after each addition until fully incorporated.
- In a separate bowl, combine the flour and baking powder, mixing well. Sift the flour mixture to remove any lumps for a finer texture. Gradually add the flour mixture to the wet batter, alternating with the milk. Mix just until a smooth, homogeneous batter forms, ensuring not to overmix. Grease a springform pan (about 26 cm diameter) thoroughly with butter or non-stick spray, then pour the batter into the pan and spread it evenly with a spatula.
- Prepare the vanilla cream topping. In a medium bowl, combine the Schmand (or crème fraîche), remaining 2 eggs, 50 g sugar, and the second packet of vanilla sugar. Whisk these ingredients together until the mixture is completely smooth and well blended.
- Pour half of the vanilla-Schmand mixture evenly over the cake batter in the springform pan, covering the surface completely. Arrange the prepared apple slices or rings on top of the batter in a decorative pattern, making sure to distribute them evenly. Pour the rest of the vanilla-Schmand mixture over the apples, ensuring all the fruit is covered.
- Preheat your oven to 150°C (302°F) with both upper and lower heat. Place the springform pan on the middle rack and bake the cake for approximately 1 hour. The cake is done when the top is set and lightly golden, and a toothpick inserted into the center comes out mostly clean. If necessary, cover the cake with foil towards the end of baking to prevent over-browning. Remove the cake from the oven and set it on a wire rack to cool completely in the pan.
- Once the cake has cooled, gently heat the apricot jam in a small saucepan or microwave until it becomes liquid and easy to spread. Using a pastry brush, generously brush the top surface of the cake with the warm jam, giving it a glossy finish. Finally, use a fine sieve to dust the edge of the cake with powdered sugar for a decorative touch.
- Release the cooled cake from the springform pan, slice, and serve. Enjoy your Apfelkuchen mit Vanille-Schmand with a cup of coffee or tea.
Notes
For best results, use tart apples such as Boskoop, Braeburn, or Granny Smith, as their flavor complements the sweet vanilla cream perfectly. The cake tastes even better when made a day in advance, allowing the flavors to meld. You can substitute crème fraîche for Schmand if it is not available. Ensure all ingredients are at room temperature before starting for a smooth batter. The apricot jam glaze not only adds shine but also helps seal in moisture.
- 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
