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Apple sauce crumble cake
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 265
  • Fat about 13g
  • Carbohydrates about 31g
  • Protein about 4g
This is needed
This is needed for 12 pieces
  • 175 g butter, soft
  • 40 g icing sugar
  • 0.25 tsp salt
  • 1 egg
  • 300 g white flour
  • 3 sour apples (approx. 400 g)
  • 375 g apple sauce (unsweetened)
  • 2 tbsp Maizena cornflour
  • 2 tbsp lemon juice
  • 1 parcel vanilla sugar
  • 2 tbsp ground hazelnuts
  • 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
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And that's how it's done
And that's how it's done
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.
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.
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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