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The German mulled wine apple cake tastes best when rested in the fridge overnight.
More apple cake recipes:
- Apple Pie with Salted Caramel Sauce
- Apple Cheddar Crisp
- German Apple Cake with Marzipan
- German Apple Cake Cookies
★ Did you make and love this German mulled wine apple cake recipe with sour cream? Give it your review below! And make sure to share your creations by tagging me on Instagram!
German Mulled Wine & Apple Sour Cream Cake
This Christmas make my German Apple Mulled Wine & Sour Cream Cake - a light vanilla sponge with a rich and smooth sour cream filling and mulled stewed apples.
- 3 eggs
- 175 g sugar + 4 tbsp - 1 cup
- 2 packs of bourbon vanilla extract
- 1 sachets of bourbon vanilla sugar
- pinch of salt
- 50 g flour 1/3 cup
- 50 g cornstarch 1/4 cup + 3 tbsp
- 1 teaspoon baking powder
- 9 sheets of gelatin
- 3 apples finely diced
- Juice 1 lemon
- 1 teaspoon cinnamon
- 1 level tsp nutmeg
- 1 star anise
- 1 cinnamon stick
- 2 cloves
- 1 1/2 cup / 400 ml white wine
- 600 g sour cream 2 1/2 cups
- 400 g heavy cream - 1 1/2 cups
- 80 g of thickened cranberries or strawberry jam - 4 tbsp
Separate eggs and beat the egg whites until stiff adding 75 g of sugar, 1 sachet of vanilla sugar and a pinch of salt. Stir in egg yolks. Mix the flour, cornstarch and baking powder. Sieve and stir in.
Line a 26 cm / 9 - 10 inch springform pan with baking paper and grease it. Pour in the mixture and bake in the hot oven for 25 minutes at 150 degrees Celsius. Let cool in the tin and cut in half.
Put the the apple cubes in a saucepan along with wine and 1 tbsp lemon juice, star anise and cloves and 4 tbsp sugar to the boil and allow to cool slightly.
Soak 5 sheets of gelatine in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)
Once soft, lift sheets from the cold water and add to apple mixture. Wring gently to remove excess water.Dissolve the gelatine in apple mix and let it cool for about 45 minutes until the mixture gels. Remove the whole spices.
Soak remaining 4 sheets of gelatine. Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)
Once soft, lift sheets from the cold water.
Wring gently to remove excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold cream mixture gradually (cream mix below)
Cream mix: Mix the sour cream, bourbon vanilla extract, cinnamon, nutmeg, 3 tablespoons lemon juice and 100 g sugar. Dissolve the gelatine in the mix. Stir 4 tablespoons of the cream into the dissolved gelatine, mix with the rest of the cream, and refrigerate until it gels.
Whip 250 g / 1 cup cream until stiff and fold in.
Put a cake ring on the bottom of the sponge cake, drizzle with a little white wine and brush with cranberries. Pour the sour cream on top and smooth it out and place the top sponge cake on top. Spread the apple mixture on top and refrigerate for about 3 hours.
Beat the rest of the cream until stiff and cover the sides with it