Description
Goldbrauner, mürber Teig umhüllt zarte Apfelscheiben, getoppt von einer samtigen Buttercreme. Der Duft von karamellisiertem Zucker und frischer Butter verschmilzt mit fruchtiger Säure zu einem unwiderstehlichen Genuss.
Ingredients
Scale
- 1 teaspoon baking powder
- 125 grams margarine
- 200 grams all-purpose flour (sifted)
- 2 tablespoons breadcrumbs (for the pan)
- 125 grams sugar
- 1 egg
- 1 tablespoon butter (for the pan)
- 150 grams butter (for the custard)
- 1 egg (for the custard)
- 20 grams sliced almonds
- 200 grams heavy cream
- 1 tablespoon grated lemon zest
- 6 apples (e.g., Braeburn)
- 100 grams sugar (for the custard)
- 100 grams flour (for the custard)
Instructions
- Begin by preparing the shortcrust dough. In a large mixing bowl, sift the flour and combine it with the baking powder. Add the sugar and margarine, then crack in the egg. Using your hands or a pastry cutter, knead the mixture together until a smooth, homogenous dough is formed. The dough should not be sticky and should come together easily.
- Prepare a 26 cm (10-inch) springform pan by greasing it thoroughly with 1 tablespoon of butter, ensuring you cover the bottom and sides. Sprinkle 2 tablespoons of breadcrumbs evenly over the greased pan to prevent sticking and add texture to the crust.
- Place the dough into the prepared pan. Using your hands, press the dough evenly across the bottom and up the sides of the pan, creating a rim about 3 cm (1.2 inches) high. Use a fork to prick the dough several times on the bottom to prevent bubbles during baking.
- Preheat your oven to 200°C (392°F) top and bottom heat.
- Prepare the apples by peeling them, cutting them into quarters, and removing the cores. Slice the quarters into thick wedges, then distribute the apple pieces evenly over the base of the dough in the springform pan.
- To make the custard topping, ensure the butter is very soft or slightly melted. In a large bowl, beat the butter with 100 grams of sugar, 1 egg, and 1 tablespoon of grated lemon zest until the mixture is creamy and light in color. Add 100 grams of flour and mix until just combined.
- In a separate bowl, whip the heavy cream (200 grams) until it forms soft peaks. Gently fold the whipped cream into the butter mixture, taking care not to deflate the cream. The resulting custard should be smooth and airy.
- Pour or spoon the custard mixture evenly over the apples in the pan, spreading it so that all the apples are coated.
- Sprinkle the top of the custard with a little extra sugar and the sliced almonds, ensuring an even coverage for a crunchy, golden topping.
- Carefully transfer the pan to the preheated oven and bake at 200°C (392°F) for about 35 minutes. The top should be golden brown and the custard set.
- After baking, turn off the oven and leave the cake inside for an additional 10-15 minutes with the door slightly ajar. This allows the Apfelkuchen to set completely and prevents it from collapsing.
- Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes before removing the springform ring. Serve the Wiener Apfelkuchen warm or at room temperature, optionally dusted with powdered sugar.
Notes
For best results, use tart baking apples such as Braeburn, Boskoop, or Granny Smith, as they hold their shape and provide a nice flavor balance. The cake can be served warm with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for one day, or refrigerate for up to three days. Let the cake cool slightly before removing from the pan to prevent it from breaking.
- 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
