Description
Zarter Mürbeteig trifft auf saftige Apfelscheiben in feiner Apfelsaft-Zitronen-Creme. Die Schmandhaube ist luftig und mild, goldgelb gebacken und umschmeichelt von einer dezenten Zitrusnote. Ein Genuss für alle Sinne.
Ingredients
Scale
- 175 g Butter
- 160 g Zucker
- 200 g Mehl
- 1 TL Backpulver
- 1 Ei(er)
- 4–5 Äpfel (Boskoop)
- 1/2 Liter Apfelsaft
- 1 Zitrone(n), den Saft
- 200 g Zucker
- 2 Pck. Vanillepuddingpulver
- 200 ml Sahne
- 2 Becher Schmand
- 2 TL Zimtzucker zum Bestreuen
Instructions
- Begin by preparing the apples for the filling. Peel 4 to 5 Boskoop apples, remove the cores, and cut them into small cubes. Set aside.
- In a large saucepan, combine the apple juice, freshly squeezed lemon juice from one lemon, 200 g sugar, and the contents of 2 packets of vanilla pudding powder. Whisk together until the pudding powder is completely dissolved and there are no lumps.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking or burning. Continue to cook and stir the mixture until it thickens to a pudding-like consistency. This should take several minutes.
- Once the mixture has thickened, remove the saucepan from the heat. Gently fold the prepared apple cubes into the hot pudding mixture, ensuring the apples are evenly distributed. Set the mixture aside and allow it to cool to room temperature.
- While the filling is cooling, prepare the shortcrust pastry (Mürbeteig). In a mixing bowl, combine 175 g softened butter, 160 g sugar, 200 g flour, 1 teaspoon baking powder, and 1 egg. Use your hands or a mixer fitted with dough hooks to work the ingredients into a smooth, homogenous dough.
- Line the bottom of a springform pan (approx. 26 cm in diameter) with baking paper. Press the dough evenly into the bottom of the pan and up the sides to form a crust. This may require some patience to ensure the sides are of even height and thickness.
- Once the crust is prepared and the apple-pudding mixture has cooled, pour the filling onto the raw pastry base. Spread it evenly with a spatula, smoothing the surface.
- Preheat your oven to 180–200°C (top and bottom heat). Place the pan in the oven and bake the cake for 20 to 30 minutes, or until the edges of the crust are golden brown and the filling is set.
- After baking, remove the cake from the oven and allow it to cool completely in the pan. This is important, as the filling will continue to set as it cools. Let the cake rest for several hours or overnight for best results.
- Once the cake is completely cooled, prepare the cream layer. In a chilled mixing bowl, whip 200 ml of cold heavy cream until stiff peaks form. Sweeten as desired with a bit of sugar, if you like.
- Gently fold in 2 cups (becher) of Schmand (sour cream) into the whipped cream, being careful not to deflate the mixture. Mix until just combined and smooth.
- Spread the Schmand-cream mixture evenly over the cooled apple cake, using a spatula to smooth the top.
- Sprinkle 2 teaspoons of cinnamon sugar evenly over the top of the cream layer for decoration and extra flavor.
- Chill the finished cake in the refrigerator for at least an hour before serving to allow the flavors to meld and the cream to set. Slice and enjoy!
Notes
For the best results, use tart apples like Boskoop, as their flavor balances the sweetness of the filling and cream. Allowing the cake to chill thoroughly before serving ensures clean slices and optimal texture. If you prefer, you can add a pinch of cinnamon to the apple filling for extra warmth. Schmand is a type of German sour cream; if unavailable, you can substitute with crème fraîche or a mix of sour cream and heavy cream.
- 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
