There are cakes that you want to eat again and again once you've tried them.
This cake with applesauce and custard is definitely one of them.
Streusel cake has been a part of most Germans since childhood.
It comes in many variations on the coffee table, as a poppy seed cake, apple cake, etc.
This variant is wonderfully creamy filled with fruity apple sauce and delicious vanilla pudding.
Crumble cake with a creamy filling - life doesn't get any more delicious.
Combine the fresh sweetness of applesauce with the creamy consistency of pudding and top it all off with cinnamon sprinkles.
This cake is so
easy to make and delicious
that you will bake it again and again.
Recipe for cakes with applesauce and vanilla pudding: You need these ingredients
Ingredients for the floor:
200 g flour
80g sugar
80 g butter
1 egg
0.5 pack of baking powder
Ingredients for the filling:
2 apples
1 glass of applesauce, about 750 g
1 pack of vanilla pudding powder
some milk or apple juice
sugar
cinnamon
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Chocolate banana bread with peanut butter has everything your heart desires.
Ingredients for the crumble:
150 grams of flour
60 g of sugar
80 g butter
some cinnamon
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Find out more
: Simply heavenly: How to make the perfect Swiss roll.
How to bake the cake with applesauce and custard
Preheat your oven to 160 degrees circulating air.
Mix together all of the
dough
ingredients,
then
flatten the
dough in a
springform pan
.
Create a border about two centimeters high.
Cut the apples into slices.
Spread one half on the floor, the other half to one side for now.
Mix the pudding powder
with a sip of milk or a little apple juice
.
Bring the applesauce to a boil in a saucepan and then add the custard powder.
Stir vigorously, then remove the pan from the stove.
Put the thickened mass on the base lined with apple slices - you don't necessarily have to let it cool down beforehand.
Now cover the
apple
mousse with the remaining apple slices.
Mix the ingredients of the streusel and then distribute them evenly over the apple slices.
Then bake the cake for about 45 to 50 minutes.
This cake tastes best when you let it
steep in the refrigerator overnight
.
Then the mass is a little more firm and the cake is refreshingly cool.
(ante)
*
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List of rubric lists: © picture alliance / Alexander Heinl