Recipe to snuggle up in: Heavenly winter cake with apples, nuts and sour cream

    In winter, many are moving back to the kitchen to bake. If you have enough of the usual cookie recipes, we have a great alternative for you: an apple pie that combines all the ingredients that make up a perfect winter cake. With crispy nuts and a creamy sour cream, this isfor absolute pleasure. Here you can find out how you prepare this delicious dessert, which will surely convince everyone!

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    You need that for it

    For the springform pan (Ø 26 cm)

    • a little fat

    Apple covering

    • 750 G äpfel, z. B. Elstar

    Vomiting dough

    • 125 g soft butter or margarine
    • 100 g of sugar
    • 1 PCK. Vanilla sugar
    • 1 pinch of salt
    • 3 eggs (size M)
    • 200 g wheat flour
    • 2 TL baking powder
    • 100 g ground, roasted hazelnuts
    • 2 tablespoons of milk

    Hazelnut brick (alternatively in the event of a lack of time: pumpkin seeds)

    • 25 g Butter
    • 50 g of sugar
    • 1 tablespoon of milk
    • 50 g roasted, chopped hazelnuts

    Smand cream cream

    • 200 g of sour
    • 30 g of sugar
    • 200 g cold whipped cream
    • 2 Pck. Sahnesteif

    To sprinkle

    • ground cinnamon

    And this is how the world's best winter cake works: the preparation

    1. First it goes to thePreparationof the cake before the actual dough is prepared. To do this, we grease the springform pan with a little butter and heat italready at 180 degrees upper/ bottom heat.

    2. Now they areApplesPicked, quartered and cut in length.

    3. For the battering we mix theButterorMargarinewith theSugar, vanilla sugarandSaltWith the help of a mixer until we get a nice mass. Now thatAdd in turn individually (!) and stir in at the highest level. Mix the dry ingredients in a separate bowl (Flour, baking powder, hazelnuts) and alternately with theMilchAdd in two spices and stir briefly on a medium level. Pour the dough into the mold, smooth and place the apples on top. Put in the oven for about 40 minutes. Then loosen the springform pan and let the cake cool well.

    4. For the crispy hazelnut layer we melt theButterIn a saucepan together withZuckerandMilchAnd add the nuts. Brown on a medium level for three minutes and stir well. Put everything on a baking paper and let the mixture completely cool. If you are in a hurry, you can do it insteadPumpkinWhen autumnal topping also falls back, the step falls away and the hazelnut mass does not have to be prepared or cooled down.

    5. For the sour layer, we first mixSplit, sugarAnd a parcelStagein a bowl. In a separate bowl we beat theSceneWith another packageStageUp and then carefully lift under the sour cream mixture. Now put the cream evenly on the cooled cake and spread. Decorate with the brazen and somethingCinnamonGive it over - done!

    Bon appetite with the most delicious autumn cake!