Viennese apple cake

Viennese apple cake
Quantity Ingredient
300 g Wheat Flour Type 405
1 tsp Back Powder
2 Eggs
240 g Sugar
125 g Margarine
6 Apple
150 g Butter
1 tbsp Lemon peel
200 g Cream
20 g Almond Leaves
2 tbsp Breadcrumbs flour

Viennese apple cake tastes especially crispy when freshly baked. Preheat baking oven to 200° C. For the shortcrust dough mix 200 g flour with baking powder. Knead 1 egg, 100 g sugar and margarine into flakes. Finally knead by hand until smooth. Grease a springform pan with a diameter of 26 cm. Sprinkle flour with breadcrumbs. Lightly rub hands and dough with flour. Press the dough flat in the tin. Form a 3 cm high edge. Prick the bottom several times with a fork. Peel, quarter and core the apples. Spread over the dough. For the icing, stir soft butter, 125 g sugar, 1 egg and grated lemon zest until creamy. Stir in 100 g flour. Whip the cream until stiff. Gradually stir into the glaze. Spread the glaze over the Viennese apple cake. Paint smooth. Sprinkle with 1 tablespoon sugar. Spread the almond leaves over it. Bake Viennese apple cake on the middle shelf for 35 minutes. Let the Viennese apple cake rest for 15 minutes in the switched off oven. Take form off. Viennese apple cake tastes just as good oven warm or cold.

Servings: 12, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
446 kcal
49 g
5 g
26 g

(C)opyright by Marions Kochbuch