German Apple Cookie Crust Cake
Description
This delightful German Apple Cookie Crust Cake presents a unique layering of flavors and textures that are sure to impress. Featuring a buttery cookie crust, tender apples, a luscious sour cream custard, and a shiny apricot glaze, each slice reveals a beautiful design. Rich yet balanced in sweetness, this cake is perfect for any occasion, especially when adorned with white decorator icing in creative patterns. Adapted from The Creative Chef 2, this recipe incorporates chilling time for the crust, allowing for a perfect bake.
Recipe Category
Dessert
Keywords
Apple, Fruit, Low Protein, Oven, < 4 Hours
Nutritional Information
| Nutrient | Amount per Serving (1/8 of cake) |
|---|---|
| Calories | 995.6 kcal |
| Total Fat | 60.1 g |
| Saturated Fat | 36.7 g |
| Cholesterol | 227.1 mg |
| Sodium | 520.6 mg |
| Total Carbohydrates | 109.4 g |
| Dietary Fiber | 4.5 g |
| Sugars | 59.6 g |
| Protein | 10 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | granulated sugar |
| 1 | egg |
| 2 | butter |
| 3 | margarine |
| 4 – 5 | all-purpose flour |
| 1/2 | baking apples |
| 1 | sour cream |
| 1 | heavy cream |
| 1/2 | granulated sugar |
| 1/2 | eggs |
| 1 | lemon |
| 1/4 | cornstarch |
| 1/2 | vanilla extract |
Cook Time
2 hours 30 minutes
Prep Time
40 minutes
Total Time
3 hours 10 minutes
Recipe Instructions
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Prepare the Butter Cookie Crust: In a large mixing bowl, combine granulated sugar, egg, butter, and flour. Using your fingertips, work the mixture together until it resembles fine crumbs, similar to a pastry blend.
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Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until it becomes slightly firm.
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Preheat the Oven: When ready to bake, preheat your oven to 375°F (190°C). Lightly butter a 9-inch springform pan and dust it with flour, tapping out any excess.
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Press the Dough: Take about half of the chilled dough and press it evenly into the bottom of the pan, extending it halfway up the sides. Set aside the remaining dough for future use.
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Prepare the Apples: Peel, core, and cut the baking apples in half lengthwise. Using a small knife, make v-shaped cuts into the apples, about 3/4 to 1 inch deep, ensuring the cuts are wider on the skin side.
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Layer the Crust: Sprinkle breadcrumbs over the bottom of the cookie crust to form a thin, even layer. Arrange the apple halves, rounded sides up, on top of the breadcrumbs, using additional apple pieces to fill in any gaps.
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Make the Custard: In a separate bowl, whisk together sour cream, heavy cream, granulated sugar, eggs, lemon juice, cornstarch, and vanilla extract until well-combined.
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Combine and Bake: Pour the custard mixture over the arranged apples in the crust. Bake in the preheated oven for 60 to 90 minutes, or until the apples are tender and the filling is set.
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Cool the Cake: Once baked, remove the cake from the oven and let it cool on a wire rack while still in the pan.
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Glaze with Apricot Preserves: In a small saucepan, gently heat apricot preserves over medium heat until warm. Once the cake has cooled slightly, brush the warmed preserves over the top to create a glossy glaze.
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Remove from Pan: Allow the cake to cool completely before carefully removing it from the springform pan.
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Final Touches: For added decoration, consider piping white icing around the edges or creating floral designs on top.
Note: For added flavor, you may mix a tablespoon of sugar and 1/2 teaspoon of cinnamon into the breadcrumbs before layering them in the crust; however, this step is optional based on your sweetness preference. Enjoy this exquisite cake as a perfect end to any meal!
