Apple Cake
with
Meringue and Sour Cream
Topping
(Apfelkuchen mit Rahmguss)
This Apfelkuchen mit Rahmguss is one of those quiet classics. You start with tender apples tucked into a simple batter, but the magic happens on top: a billowy layer of meringue folded into tangy sour cream, baked until it settles into a soft, golden cloud. It’s the kind of cake that showed up on a Sunday dinner or a Kaffe Klatsch.
Step 1
Mix crust ingredients like you would traditional pie crust on cutting board or table.
Step 2
Knead until mixed to form ball.
Step 3
Roll out with rolling pin until about ½-cm to 1 cm thick. (1/4 inch to 1/2 in)
Step 4
Transfer to a pie pan or Spring form with sides about 3 cm high.(should dough crumble or break
during transfer, don’t worry, just knead together with fingers. It does so easily)
Arrange cut Apples in circular fashion(You can sprinkle Raisins, that have been
soaked in warm water for a couple of minutes, over the apples.)
Start baking in oven, on middle rack, at 350 F. for 15-20 min. Remove from oven and let sit.
Step 5
6. While base is baking prepare topping.
| Mix half of sour cream with sugar, egg yolks and lemon. Take egg whites and beat until stiff, set aside. Now fold rest of sour cream and flour into the egg yolks. |
Fold in Egg whites.
Step 6
Pour over half baked crust and continue baking until topping is golden.
(another 15 to 20 Min)
Step 7
Cool off and enjoy
Final Thoughts
You can also replace the Apples with Rhubarb which has been cut in small pieces and sugared.
You would want enough to cover the bottom 2 cm thick. (about 1 inch)
Before you add the Rhubarb cover the base with some breadcrumbs
Apple Cake with Meringue & Sour Cream Topping
Ingredients
- Muerbteig:
- 100 grams sugar or 1/2 cup
- 200 grams butter almost 2 sticks, remove 1 tablespoon
- 300 grams flour or 2 1/2 cups
- 1 Egg
- 1 Pinch of salt
- 1-2 Tbsp water
- Filling:
- 4-5 cooking apples peeled ,cored, cut in 8 sections(like an orange)this will be enough for 9 in. spring form pan
- Topping:
- 1 / 2 Cup 125 ml Sour cream
- 1/2 cups Sugar can be replaced with Splenda
- 2 Eggs
- 1 tsp lemon flavor or grated lemon peel
- 2 Tbsp Flour
Instructions
- Directions:
- Mix crust ingredients like you would traditional pie crust on cutting board or table.
- Knead until mixed to form ball.
- Roll out with rolling pin until about ½-cm to 1 cm thick.
- Transfer to Spring form with sides about 3 cm high.(should dough crumble or break
- during transfer, don’t worry, just knead together with fingers. It does so easily)
- Arrange cut Apples in circular fashion(You can sprinkle Raisins, that have been
- soaked in warm water for a couple of minutes, over the apples.)
- Start baking in oven, on middle rack, at 350 F. for 15-20 min take out and set aside.
- While base is baking prepare topping.
- Mix half of sour cream with sugar, egg yolks and lemon.
- Take egg whites and beat until stiff set aside.
- Add rest of sour cream and flour to the mix.
- Fold in the egg whites.
- Pour over half backed crust and continue baking until topping is golden. (15 to 20
- Min)
- Cool off and enjoy
Notes
sugared. You would want enough to cover the bottom 2 cm thick.
Before you add the Rhubarb cover the base with some breadcrumbs
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