Apple sauce crumble cake

Apple sauce crumble cake

30 Min. Active
2 hr Total
265 kcal per piece
vegetarian
Nutritional value / piece: Fat: 13 g, Carbohydrate: 31 g, Protein: 4 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Cooking spoon
  • Fork
  • Mixer
  • Oven mitts
  • Paring knife
  • Peeler
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • *-*
  • Kitchen scales
  • Cooling rack
  • Apple corer
  • Cling film

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

175 g butter, soft
40 g icing sugar
¼ tsp salt
1 egg
300 g white flour

Filling

3 sour apples (approx. 400 g)
375 g apple sauce (unsweetened)
1 parcel vanilla sugar
2 tbsp Maizena cornflour
2 tbsp lemon juice

Cake

2 tbsp ground hazelnuts

How it's done

The kids can help at the marked areas .

Dough

175 g butter, soft
40 g icing sugar
¼ tsp salt
1 egg
300 g white flour

Place the butter in a bowl, mix in the sugar and salt. Add the egg, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Add the flour, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Filling

3 sour apples (approx. 400 g)
375 g apple sauce (unsweetened)
1 parcel vanilla sugar
2 tbsp Maizena cornflour
2 tbsp lemon juice

Peel, halve and core the apples, cut into pieces, mix with the apple sauce and vanilla sugar. Mix the cornflour into the lemon juice and stir in.

Cake

2 tbsp ground hazelnuts

Divide the dough into thirds, chill one portion for the crumble. Roll out one portion into a circle between two sheets of baking paper. Place the dough and bottom sheet on the base of the tin (approx. 26 cm in diameter). Grease the tin frame with a little butter and close. Shape the final portion of dough into a roll approx. 50 cm long, place around the edge of the pastry base, press gently and pull upwards approx. 2 cm. Prick the base firmly with a fork. Sprinkle with the nuts, spread the apple filling on top.

Using your hands, crumble the chilled dough and scatter over the top.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

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