Recipe (english)

Apple Wine Cream Cake

Apple Wine Cream Cake

Apple wine cream cake can be very well prepared, since the full aroma unfolds only one to two days after baking. It is best to keep it in the refrigerator, as the apple wine cream cake is served well chilled. It tastes very refreshing and can also be served as a dessert cake. If you prefer the apples a little more tender, you can use e.g. Boskop as apple variety. If you prefer slightly firmer apples, you can use a tart variety such as Braeburn. For the shortcrust dough, first pour butter into the mixing bowl of the food processor and add 125 g sugar. Beat a fresh organic egg and add to the butter in the mixing bowl. Add a pinch of salt and vanilla sugar. Put the flour in a bowl and mix with a level teaspoon of baking powder. Add the flour mixture to the butter in the mixing bowl and knead carefully with the dough hook at a low speed until all ingredients have mixed well. Finally, knead the dough into a smooth ball by hand, wrap in cling film and let rest in the refrigerator for about 30 minutes. In the meantime, peel the apples with a peeler. Cut out the core with an apple cutter and cut the apples with a sharp chef's knife into approx. 1 cm thick slices. Preheat the oven to 180°. Wrap the shortcrust dough from the foil and place it on a lightly floured work surface. Press the dough ball flat with your hand and dust with a little flour. Roll out the short dough thinly with the rolling pin. The dough should be slightly larger than a 26 cm diameter springform pan. Lightly brush the springform pan with a little butter. It is best to wind the rolled out shortcrust dough loosely with the rolling pin, place it on the springform pan and unwind it again. Form a high edge at the same time. Finely crumble the sponge fingers. This works particularly well with the grating insert of the food processor. You can also put the lady fingers in a freezer bag and crush them with the rolling pin. Sprinkle the crumbs from the sponge fingers on the short pastry base, so that the base does not soften later during baking. Fill the apple rings into the springform pan. Remove approx. 200 ml of white wine and set aside. Put the rest of the white wine in a saucepan and bring to the boil together with 250 g sugar. Put the vanilla pudding powder in a bowl, add the white wine and whisk until smooth. Pour the mixed vanilla pudding powder into the boiling white wine and bring to the boil while stirring until the wine cream thickens. Pour the hot wine cream over the apples. Bake the apple wine cream cake in the preheated oven at 180° for approx. 60 minutes. Take the springform pan out of the oven with the help of potholders and let the apple wine cream cake cool down in the refrigerator overnight. Using a knife, carefully remove the edge of the cake from the edge of the springform pan and lift off the pan. Place the apricot jam in a small saucepan or saucepan and heat until the apricot jam becomes liquid. Spread the apricot jam with a baking brush on the edge of the apple wine cream cake. Place the almond leaves in a small butter pan or in a coated pan and fry dry without adding any fat until the almond leaves turn golden brown, as shown in the picture above. Let the almond leaves cool slightly, place in the palm of your hand and press on the edge of the apple wine cream cake.

Servings: 16, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
322 kcal
51 g
3 g
9 g

(C)opyright by Marions Kochbuch