Ultra-Creamy Apple Sour Cream Cake – Totally Addictive!

 

Ingredients

For the crust:

• 250 g all-purpose flour (Type 405)

• 120 g cold butter

• 50 g sugar

• 1 packet vanilla sugar

• 50 g ground almonds

• 1 egg (size M)

• ½ packet baking powder

• 2 tbsp milk

• 1 pinch of salt

For the apple filling:

• 1 kg apples (about 6 apples)

• 500 ml apple juice

• 1 tbsp lemon juice

• 100 g sugar

• 1 tsp cinnamon

• 2 packets vanilla pudding powder

• 1 pinch of salt

For the sour cream topping:

• 400 g sour cream (Schmand)

• 200 ml heavy cream

• 75 g sugar

• 1 egg (size M)

• 1 packet vanilla pudding powder

• 1 pinch of salt

 Preparation

1. Prepare the crust

In a mixing bowl, combine flour, cold butter, sugar, vanilla sugar, ground almonds, egg, baking powder, milk, and salt. Knead into a smooth dough. Wrap in plastic wrap and chill in the fridge for about 30 minutes.

2. Prepare the apples

Peel, core, and slice the apples thinly. In a large pot, combine the slices with apple juice, lemon juice, sugar, cinnamon, and a pinch of salt. Gently heat until the apples are slightly softened but still have some bite.

3. Cook the pudding

Prepare the pudding powder according to package instructions, then stir it into the warm apple mixture. Make sure everything is well combined.

4. Mix the sour cream layer

In a separate bowl, whisk together the sour cream, heavy cream, sugar, egg, pudding powder, and salt until smooth.

5. Assemble the cake

Preheat the oven to 180°C (350°F), top/bottom heat. Roll out the chilled dough on a floured surface and press it into a greased springform pan. Evenly spread the apple mixture on the dough, then pour the sour cream topping over it.

6. Bake

Bake for 40–50 minutes, until the top is golden and the filling has set. Let the cake cool in the pan slightly before removing.

7. Serve

Allow to cool completely, then serve plain or with a dollop of whipped cream. This ultra-creamy apple cake is guaranteed to win everyone over!