German Apple Custard Cake Recipe with Creme Fraiche
My recipe for German Apple Custard Cake with Creme Fraiche is a must-try for apple pie fans! This easy Swabian recipe is perfect for any occasion that calls for a traditional old-fashioned apple pie.
Ingredients
- 175 grams flour 1 cup + 3 tbsp
- 100 grams butter 1 stick
- 1 egg
- 1 pinch salt
- 60 grams sugar 1/4 cup
- butter for greasing
FOR COVERING
- 5 apples small to medium sized
- 2 tbsp lemon juice
- 300 g sour cream 1 1/3 cup
- 3 eggs
- 100 ml cream 1/3 cup + 2 tbsps
- 1 tbsp cornstarch
- 75 grams of sugar 1/4 cup
- 1 tbsp vanilla essence
Instructions
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Pile the flour onto the work surface. With your hand,form a well in the middle, add the bsoftened utter in pieces, then break in the egg, sadd alt and sugar and knead everything together uickly with your hands to form a smooth dough. Add a little cold water, vodka or flour as needed depending on the texture of the pastry. Form a ball, wrap in cling film and chill for about 30 minutes.
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Peel the apples, cut in half and cut out the core. Score each half several times on the curved side. Drizzle with the lemon juice. Mix the creme fraiche with the eggs, cream, cornstarch, vanilla and sugar until smooth.
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Preheat the oven to 170°C / 340 F top and bottom heat. Butter a springform pan. Roll out the dough on a floured work surface and use it to line the tin, forming an edge and pressing down firmly, forming an edge. Place the apples in the mold and cover with the frosting. Bake in the oven for 60-70 minutes. If the cake gets too dark, cover with aluminum foil in good time. Take out of the oven and let cool down. I let it cool completely first, then put it back in the fridge.
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Dust with powdered sugar.