Apple and sour cream cake

Name: Apple and sour cream cake
Ingredients: 150 g softened butter; 150 g powdered sugar; 8 g vanilla sugar; 1 g salt; 3 eggs; 1 orange (grated zest); 250 g flour; 5 g baking powder; 200 ml milk; 10 g butter for the tin; 10 g flour for the tin; 3 medium apples (450 g); 30 ml lemon juice; 300 ml sour cream with 20% fat; 2 eggs; 70 g powdered sugar; 5 ml vanilla extract; 1 g salt; 10 g powdered sugar

Dessert - Apple and sour cream cake by Adelaida O. - Recipia

For dessert after lunch or dinner, apple and sour cream cake is served cold, with a baked base and a layer of cream. The batter made with butter, eggs and milk holds the apple slices beneath the smooth sour cream topping; once cooled, the layers set, and each slice is firm enough to cut without the filling running. Preparation: 25 minutes. Cooking: 55-60 minutes. Resting: 60 minutes. Total time: 140-145 minutes. Servings: 10. Approximately 415 kcal and 7 g protein per serving.

Ingredients

For the batter

150 g softened butter
150 g powdered sugar
8 g vanilla sugar
1 g salt
3 eggs
1 orange (grated zest)
250 g flour
5 g baking powder
200 ml milk
10 g butter for the tin
10 g flour for the tin

For the filling

3 medium apples (450 g)
30 ml lemon juice

For the cream

300 ml sour cream with 20% fat
2 eggs
70 g powdered sugar
5 ml vanilla extract
1 g salt

For dusting

10 g powdered sugar

Preparation

1. Beat the softened butter with the powdered sugar, vanilla sugar and salt until fluffy. Add the eggs one at a time, then the grated orange zest. 2. Mix in the flour sifted with the baking powder, then pour in the milk and stir until you have a smooth batter. 3. Grease a 26 cm round tin with butter and dust with flour. Pour in the batter and bake at 170°C for 15 minutes, until the surface starts to set. 4. Wash the apples, pat them dry and slice them. Drizzle with the lemon juice. 5. Beat the sour cream with the eggs, powdered sugar, vanilla extract and salt until smooth. 6. Remove the tin from the oven, arrange the apples over the batter and pour over the cream. Bake for another 40-45 minutes at 170°C, until the cream is set and the edges are lightly browned. 7. Leave the cake to cool for 60 minutes, then dust it with sugar.

Notes

Keep covered in the fridge for up to 3 days; take each serving out a little before serving so it is not very cold. You can bake it a few hours before the meal, as it needs to cool before slicing. Choose firm apples that can be sliced without crushing, and cut them about 5 mm thick; much thicker slices can delay the cream from setting. If the apples are very juicy, pat them dry after washing before drizzling them with lemon juice. I serve it plain, with black tea. Lemon zest can replace the orange zest in the same quantity; the batter and cream contain gluten, dairy and eggs.