Apple crumble cake

Apple crumble cake

Total: 2 hr 40 Min. | Active: 35 Min.
Nutritional value / piece: 563 kcal
, Fat: 30 g
, Carbohydrate: 64 g
, Protein: 10 g


8 pieces


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:

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250 g butter, soft
100 g sugar
1 parcel vanilla sugar
2 pinches salt
2 egg yolks
375 g white flour
2 tsp baking powder


1 bag vanilla pudding powder, for cooking, approx. 72 g
250 g half-fat quark
600 g apples (e.g. Boskoop, peeled, cored and sliced)


icing sugar, to dust
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For a flan tin approx. 30 cm in diameter, greased and dusted with flour

How it's done

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Place the butter in a bowl and stir in the sugar, vanilla sugar and salt. Mix in the egg yolks and continue to stir until the mixture turns paler in colour.

Combine the flour and baking powder, add to the mixture, flatten the dough, cover and refrigerate for approx. 1 hr.

Transfer 2/3 of the dough to the prepared tin, press down evenly, pull the dough upwards to the edge of the tin, cover and refrigerate for approx. 15 mins. Prick the dough base firmly with a fork.


Thoroughly combine the pudding powder and quark, stir in the apples, spread the mixture over the dough base. Crumble the remaining dough by hand, sprinkle the crumble over the top.


for approx. 50 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack. Remove the cake from the tin, dust with icing sugar.

Good to know
Shelf life: wrapped in cling film in the fridge for approx. 2 days.

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