Apple and cranberry cake

Name: Apple and cranberry cake
Prep time: 25 min
Total time: 75 min
Yield: 8
Ingredients: icing sugar; 1 vanilla pod; 180 g white flour; 120 g sugar; 100 g dried cranberries; 1 organic lemon; 300 g red-skinned apples; 200 g Dessert Extrafin (sour milk); 4 eggs

Ingredients

8 pieces

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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

4 eggs

120 g sugar

1 vanilla pod, cut lenghtwise, seeds scratched out

1 organic lemon 1/2 of juice and 1/2 of grated zest, set aside the juice

200 g Dessert Extrafin (sour milk)

180 g white flour

100 g dried cranberries

300 g red-skinned apples, thinly sliced

icing sugar, to dust

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Utensils

For a cake tin of approx. 28 cm, lined with baking paper

How it's done

Beat together the eggs, sugar, vanilla seeds and lemon zest using the whisk on a hand mixer for approx. 5 mins. until the mixture turns a paler colour. Stir in the Dessert Extrafin. Mix the flour with the cranberries, stir in. Transfer the mixture to the prepared tin and place on an oven tray. Mix the apple segments with the reserved lemon juice and push into the mix.

Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove, dust with icing sugar.

Good to know

Tip:	The apple and cranberry cake is best eaten slightly warm.

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«Apple and cranberry cake»

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8 pieces

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Apple and cranberry cake

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