Sour Cream Apple Cake Recipe | Yummly

Sour Cream Apple Cake

RECIPESPLUS
17Ingredients
75Minutes
360Calories
Read Directions
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Ingredients

US|METRIC
  • 3 eggs (separated)
  • 175 grams caster sugar
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 50 grams plain flour
  • 50 grams cornflour
  • 1 teaspoon baking powder
  • 8 sheets gelatine (soaked in cold water)
  • 350 grams red apples (cored and finely diced)
  • 1 lemon (juiced)
  • 100 milliliters white wine
  • 1 cinnamon stick
  • 300 milliliters apple juice
  • 600 grams sour cream
  • 50 grams cranberries (jellied whole)
  • 400 grams whipping cream
  • 1/2 teaspoon ground cinnamon
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    Directions

    1. Preheat the oven to 350°F. Grease and flour a 10 inch springform cake pan. Toss the apples in lemon juice. Whisk the egg whites with 3 tbsp cold water. Whisk in 1/3 cup sugar, 1 tsp vanilla extract and a pinch of salt. Stir in egg yolks, 1 at a time. Fold the flour, cornstarch and baking powder into the cake batter. Transfer to the prepared pan and smooth the surface with a spatula. Bake for 25 mins. Remove from the oven and leave the cake in the pan to cool.
    2. Bring the white wine, apples, cinnamon stick and 2 tbsp sugar to a boil then remove from heat. Mix 1/2 the gelatin with the apple juice and melt (If using sheet gelatin, squeeze any excess water from the sheets before melting). Add to the white wine and apple mixture. Let stand for 45 mins to thicken. Remove the cinnamon stick.
    3. Meanwhile, mix together the sour cream, 1 tsp vanilla extract, 2-3 tbsp lemon juice and 1/2 cup sugar. Add the remaining gelatin, squeezing any excess water if using sheet gelatin, then heat gently until the gelatin melts. Chill until it begins to gel. Whip 1 cup cream until stiff then fold into the gelled mixture.
    4. Remove the cake from the pan and slice in 1/2 horizontally. Place the bottom 1/2 on a serving plate and place a pastry ring around it. Spread cranberry compote over the cake base, top with the sour cream mixture then use a spatula to smooth the surface. Place the other cake 1/2 on top and spread evenly with the cinnamon apple jelly. Chill for at least 3 hours.
    5. Whip the remaining cream until stiff. Mix ground cinnamon with 1 tbsp sugar. Remove the pastry ring from the cake, coat the edges of cake with the whipped cream and sprinkle with cinnamon sugar.
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    NutritionView More

    360Calories
    Sodium6% DV140mg
    Fat37% DV24g
    Protein8% DV4g
    Carbs11% DV33g
    Fiber8% DV2g
    Calories360Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol125mg42%
    Sodium140mg6%
    Potassium210mg6%
    Protein4g8%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber2g8%
    Sugars22g44%
    Vitamin A20%
    Vitamin C15%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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