Sour Cream Apple Cake Recipe

Name: Sour Cream Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs, separated; 175 g + 2 tbsp caster sugar; 2 tsp vanilla extract; Pinch None salt; 50 g plain flour; 50 g cornflour; 1 tsp baking powder; 8 sheets gelatine, soaked in cold water; 350 g red apples, cored and finely diced; 1 None lemon, juiced; 100 ml white wine; 1 None cinnamon stick; 300 ml apple juice; 600 g sour cream; 50 g jellied whole cranberries; 400 g whipping cream; 1/2 tsp ground cinnamon

Servings: persons

3 None eggs, separated
175 g + 2 tbsp caster sugar
2 tsp vanilla extract
Pinch None salt
50 g plain flour
50 g cornflour
1 tsp baking powder
8 sheets gelatine, soaked in cold water
350 g red apples, cored and finely diced
1 None lemon, juiced
100 ml white wine
1 None cinnamon stick
300 ml apple juice
600 g sour cream
50 g jellied whole cranberries
400 g whipping cream
1/2 tsp ground cinnamon

1
Preheat the oven to 350u00b0F. Grease and flour a 10 inch springform cake pan. Toss the apples in lemon juice. Whisk the egg whites with 3 tbsp cold water. Whisk in 1/3 cup sugar, 1 tsp vanilla extract and a pinch of salt. Stir in egg yolks, 1 at a time. Fold the flour, cornstarch and baking powder into the cake batter. Transfer to the prepared pan and smooth the surface with a spatula. Bake for 25 mins. Remove from the oven and leave the cake in the pan to cool.
2
Bring the white wine, apples, cinnamon stick and 2 tbsp sugar to a boil then remove from heat. Mix 1/2 the gelatin with the apple juice and melt (If using sheet gelatin, squeeze any excess water from the sheets before melting). Add to the white wine and apple mixture. Let stand for 45 mins to thicken. Remove the cinnamon stick.
3
Meanwhile, mix together the sour cream, 1 tsp vanilla extract, 2-3 tbsp lemon juice and 1/2 cup sugar. Add the remaining gelatin, squeezing any excess water if using sheet gelatin, then heat gently until the gelatin melts. Chill until it begins to gel. Whip 1 cup cream until stiff then fold into the gelled mixture.
4
Remove the cake from the pan and slice in 1/2 horizontally. Place the bottom 1/2 on a serving plate and place a pastry ring around it. Spread cranberry compote over the cake base, top with the sour cream mixture then use a spatula to smooth the surface. Place the other cake 1/2 on top and spread evenly with the cinnamon apple jelly. Chill for at least 3 hours.
5
Whip the remaining cream until stiff. Mix ground cinnamon with 1 tbsp sugar. Remove the pastry ring from the cake, coat the edges of cake with the whipped cream and sprinkle with cinnamon sugar.

1165

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 None eggs, separated, 175 g + 2 tbsp caster sugar, 2 tsp vanilla extract, Pinch None salt, and more.

Yes, Sour Cream Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Apple Cake

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