German Mulled Wine Apple & Sour Cream Cake – A Christmas Cake recipe

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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.
 
German Mulled Apple Sour Cream Cake with Sour Cream filling and stewed apples
 
This German Mulled Wine Apple Sour Cream Cake is a showstopper perfect for the holidays. A traditional German Cake recipe that features a light vanilla sponge filled with a light Christmas spiced sour cream mousse and topped with a layer of mulled stewed apples that are cooked with whole spices and white wine. Such a festive cake. 
 
This is an authentic German holiday cake that my granny used to make for us and now I make it for my family. This recipe requires sour cream for the filling. The original recipe uses a German dairy product called “schmand” which you cannot get in the USA but a mix of creme fraiche and sour cream would be best to get the most authentic flavor. However, if you cannot find creme fraiche where you live sour cream works. A mix of sour cream and creme cheese would also work. 
 
a slice of German Apple Cake with sour cream filling and mulled stewed apples
 

The German mulled wine apple cake tastes best when rested in the fridge overnight.

More apple cake recipes: 

★ 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.

Course Dessert
Cuisine germany
Keyword German Apple Sour Cream Cake
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 servings
Calories 200 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.
  3. 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.
  4. Soak 5 sheets of gelatine in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)
  5. 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.
  6. 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.)
  7. Once soft, lift sheets from the cold water.
  8. 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)
  9. 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.
  10. Whip 250 g / 1 cup cream until stiff and fold in.
  11. 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.
  12. Beat the rest of the cream until stiff and cover the sides with it
 
 
 
 

Comments

  1. Diese köstliche Torte mit dieser kunterbunten Familiengeschichte hat noch keinen Kommentar? Skandal! Ich würde ja gerne mal den Harfe spielenden Gefängnisarzt kennen lernen. Es ist nämlich so: Wenn ich groß bin und in meinem mega tollen Haus super hammer viel Platz habe, dann kauf ich mir ne Harfe. Flügel kann schließlich jeder aber Harfe find ich verdammt cool. 😉
    Und bis es so weit ist, gönne ich mir gern das ein oder andere Stückchen von deinem kleinen Tortentraum <3
    Grüüüße

  2. 5 stars
    Halloho!
    Vielen Dank für das tolle Rezept!! 🙂 Die Torte war wirklich köstlich!!!! und ebenso einfach der “Bedienungsanleitung” *grins* zu folgen.
    Bitte weiter so!!
    LG, Äinschi 😉

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