Description
Einfacher Gedeckter Apfelkuchen mit Pudding Rezept – Der Apfelkuchen war sensationell. Schnelle und Einfache Apfelkuchen Rezepte.
Ingredients
Scale
- 100 g ground almonds
- 300 g flour
- 120 g sugar
- 200 g butter or margarine
- 1 packet vanilla sugar
- 1 pinch salt
- 1 medium egg
- 1 kg tart apples
- 2 packets vanilla pudding powder
- 100 g sugar (for filling)
- 700 ml apple juice
- milk, if apples are not juicy enough
- 100 g raisins
- 75 g flaked almonds, for sprinkling
- 1 egg white
- 200 g powdered sugar
- juice of 1 lemon
- powdered sugar, for dusting
- grease, for the baking tin
Instructions
- Prepare the dough by combining the ground almonds, flour, 120 g sugar, softened butter or margarine, vanilla sugar, a pinch of salt, and the egg in a large mixing bowl. Knead all the ingredients together thoroughly until a smooth, even dough forms. Cover the dough and place it in the refrigerator to chill for about 1 hour. This will make it easier to handle later.
- While the dough is chilling, prepare the apples by peeling them, removing the cores, and cutting them into quarters. Slice each quarter into small, even pieces. Place the apple pieces in a bowl and drizzle them with the juice of 1 lemon to prevent browning and add a touch of tanginess.
- To make the apple pudding filling, first mix the vanilla pudding powder with 100 ml of the 700 ml apple juice and 100 g sugar in a small bowl. Stir until smooth and free of lumps. In a large saucepan, combine the chopped apples and the remaining 600 ml apple juice. Bring the mixture to a boil over medium-high heat, stirring occasionally. If the apples seem dry and do not release enough juice, add a little milk to ensure the filling will not be too firm. Simmer for about 1 minute until the apples begin to soften.
- Pour the prepared pudding mixture into the hot apple mixture, stirring constantly to avoid lumps. Allow everything to simmer together for a few minutes until the pudding thickens and the apples are just tender. Gently fold in the raisins. Remove the saucepan from the heat and let the filling cool slightly.
- Preheat your oven to 200°C (392°F) and grease a springform pan thoroughly with butter or margarine. On a lightly floured surface, roll out about two-thirds of the chilled dough into a circle large enough to cover the bottom and sides of the pan. Carefully transfer the dough to the prepared pan, pressing it firmly into the base and up the sides to create an even crust.
- Spread the cooled apple-pudding filling evenly over the dough base in the pan, smoothing the top with a spatula. Roll out the remaining third of the dough into a circle large enough to cover the filling. Place this dough round on top of the apples and press the edges firmly to seal the top and bottom crusts together.
- Place the assembled cake in the preheated oven and bake for about 1 hour, or until the crust is golden brown. If the top begins to brown too quickly, cover the cake loosely with aluminum foil after about 40 minutes to prevent burning. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- While the cake is cooling, toast the flaked almonds in a dry skillet over medium heat, stirring constantly, until they are golden and fragrant. Remove from the heat and set aside.
- Prepare the glaze by lightly beating the egg white in a mixing bowl until just creamy. Gradually sift in the powdered sugar and add the freshly squeezed lemon juice. If the mixture is too thick, stir in 2 to 3 tablespoons of water until the glaze is smooth and spreadable.
- Once the cake is completely cool, remove it from the pan and place it on a serving plate. Using a pastry brush or a spoon, spread the glaze evenly over the top of the cake. Sprinkle the toasted flaked almonds evenly over the glaze while it is still wet. Allow the glaze to set and harden at room temperature.
- Just before serving, dust the top of the cake generously with powdered sugar for an elegant finish. Slice and enjoy this delicious covered apple cake with pudding.
Notes
For best results, use tart apples such as Granny Smith or Boskoop, as their acidity balances the sweetness of the filling. If your apples are very dry, do not hesitate to add a splash of milk to the filling to ensure a creamy texture. The cake can be made a day in advance, as it tastes even better after resting overnight, allowing the flavors to meld. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert 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