German Apple Wine Cake with Whipped Cream
Ingredients
Shortcrust pastry
- 250 g all-purpose flour
- 100 g sugar
- a pinch of salt
- 150 g butter
- butter for greasing the pan
Filling
- 1.20 kg apples
- 1 tbsp lemon juice
- 600 ml white wine
- 150 g sugar
- 2 packets vanilla pudding powder
- 1/2 tsp cinnamon
- 300 g heavy cream
- 1 packet vanilla sugar
- 1 packet whipped cream stabilizer
- cinnamon sugar, for sprinkling
Preparation
Mix flour, sugar, and salt in a bowl. Add butter in pieces and knead with hands to form a smooth dough. Wrap in plastic wrap and chill for about 30 minutes.
Meanwhile, peel, quarter, and core the apples. Slice the apple quarters thinly. Toss with lemon juice. Preheat oven to 180°C (convection: 160°C). Grease the bottom of a 26 cm springform pan.
Bring white wine and sugar to a boil. Whisk pudding powder with cinnamon and 6-7 tablespoons of the liquid until smooth. Gradually stir into the boiling wine. Simmer for 2 minutes over low heat. Set aside.
Roll out the shortcrust pastry and place in the springform pan. Press up the sides to form a 4 cm high rim. Prick the base several times with a fork. Stir the apples into the pudding mixture, then pour the hot mixture onto the pastry and smooth the top. Bake in the lower third of the preheated oven for about 50 minutes. Let cool completely in the pan.
Transfer the cooled cake to a serving plate. Whip cream with vanilla sugar and whipped cream stabilizer until stiff. Spread over the cake and smooth with a cake scraper. Sprinkle with cinnamon sugar or cinnamon just before serving if desired.
Tips
This cake can be prepared the day before. Let it cool completely and set overnight. Add the whipped cream the next day before serving.
