Apple Cake

Apple Cake
Quantity Ingredient
100 g Butter
50 g Powder Sugar
150 g Wheat Flour Type 405
1 Egg Yellow
1,2 kg Apple
3 tbsp Water
150 g Sugar
2 tsp Lemon juice
Ground cinnamon
5 leaf Gelatine
100 g Cream
1 tsp Vanilla Sugar

This apple cake tastes particularly aromatic with freshly cooked apple compote. Cut butter into flakes and knead with powdered sugar. Knead in a pinch of salt, flour and egg yolk by hand. Wrap the short dough in foil and let it rest in the fridge for 30 minutes. Peel apples, cut into small cubes and fill into a pot. Add water, sugar, lemon juice and a pinch of cinnamon. Bring the apple compote to the boil, set to a low temperature and cook for 10 minutes. Soak gelatine in cold water for 10 minutes. Preheat the oven to 175°. Grease a Tarte Form and sprinkle with a little flour. Roll out the shortcrust dough on a lightly floured work surface, place in the mould and form an edge. Prick the cake base several times with a fork and bake on the middle shelf for 20 minutes. Remove the apple compote from the heat, squeeze out the gelatine and dissolve in it. Remove the bottom of the cake from the oven, fill in the apple compote and let the cake cool. Whip cream with vanilla sugar until stiff. Decorate the cake with cream and apple slices.

Servings: 8, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
396 kcal
61 g
4 g
16 g

(C)opyright by Marions Kochbuch