Apple cheesecake with crumble brittle

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 1.3 kg Apples, e.g. Boskop
  • 340 g room-warm butter
  • 180 g Sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 400 g Wheat flour
  • 1 TEASPOON Baking Powder
  • 600 g Schmand
  • 1 package Vanillin sugar
  • 60 g demerara sugar
  • 100 g Almond slivers
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel and quarter the apples and remove the core. Cut quarters into wide slices. For the batter, whisk 250 g butter, 150 g sugar and 1 pinch of salt with the whisk of the hand mixer until foamy.

  2. 2

    Stir in 3 eggs one by one. Mix 250 g flour and baking powder and stir in briefly. Spread the dough on a greased baking tray (approx. 35 x 40 cm). Spread apples on the dough. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

  3. 3

    manufacturer) for about 20 minutes.

  4. 4

    In the meantime, mix sour cream, 1 egg, 30 g sugar and vanillin sugar. For the crumbles, beat 90 g butter, brown sugar and 1 pinch of salt with the whisks of the hand mixer until foamy. Add 150 g flour and almond slivers and stir in on a low setting, adding 1-2 tsp. cold water to form crumbles.

  5. 5

    Take the cake out of the oven for a short time, first sand casting, then spread the crumbles on the cake. Bake at the same temperature for another 20-30 minutes. Remove from the oven and allow to cool on a cake rack.

  6. 6

    Dust the cake with icing sugar and cut into approx. 24 pieces. Whipped cream tastes good with it.

Nutrition Facts

KCAL
330 kcal
CARBS
29 g
FATS
22 g
PROTEINS
5 g