Apple cake with cream topping

Apple cake with cream topping

Apple cake with cream topping is a real classic. Real vanilla pods make it particularly delicious. You’re guaranteed to succeed with this simple cake with shortcrust pastry and apples with our recipe.

INGREDIENTS

FOR THE DOUGH

270 g wheat flour (type 405)
80 g sugar
1 pinch of salt
150 g butter
3 tbsp cold water

FOR THE FILLING

4 – 5 apples (approx. 700 g)
½ lemon
1 tbsp cinnamon sugar

FOR THE GLAZE

3 eggs (size M)
120 g sugar
1 tsp cornstarch (alternatively: vanilla pudding powder)
200 ml cream

ALSO

Some flour for working
1-2 tbsp icing sugar for dusting, if desired

PREPARATION

Step 1
For the dough, mix the flour, sugar and salt in a mixing bowl. Add the butter in pieces and cold water.

Knead all the ingredients quickly with the dough hook of a hand mixer or with your hands to form a smooth dough.  Flatten the shortcrust pastry and wrap in foil and chill for 30 minutes.

Step 2
For the filling, peel, quarter and core the apples. Lightly cut each piece of apple on the curved surface with a knife. Squeeze the lemon and mix the juice with the apples, set aside.

Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease the base of a springform pan (Ø 26 cm).

Step 3
Roll out the dough on a floured work surface into a circle (approx. Ø 32 cm), place it in the greased springform pan and press a 3 cm high edge into place. Prick the dough base several times with a fork.

Distribute the apple quarters close together in the pan and sprinkle with cinnamon sugar. Pre-bake the cake in the preheated oven for approx. 15 minutes.