Apple crumble cake

Apple crumble cake

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

Ingredients

8 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

Pastry

250 g butter, soft
100 g sugar
1 parcel Betty Bossi Vanille-Zucker
2 pinches salt
2 egg yolks
375 g white flour
2 tsp Betty Bossi Backpulver

Filling

1 bag Betty Bossi Pudding & Crème Vanille (for cooking, approx. 72 g)
250 g half-fat quark
600 g apples (e.g. Boskoop), peeled, cored and sliced

Bake

icing sugar, to dust
Purchase ingredients now

Utensils

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

How it's done

Pastry

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.

Filling

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.

Bake

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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