“The sour taste of sour cream complements the taste of cinnamon and the taste of apples. This cake tastes delicate and moist, and is suitable for both afternoon tea desserts and desserts.” ---- “German Simple Baking” recipes Can do a three-energy golden plate (28cm x 28cm), please carefully read the tips to adjust the amount of materials!
The apples are peeled and pitted, cut into thin slices, and placed in a wok with fine sugar and white wine until the remaining amount of the soup is turned off. The apple becomes transparent and soft, and then taken out for use. Preheat the oven to 200 degrees Celsius.
Fully soften the butter and sugar at room temperature to the whitish expansion according to the method of making the pound cake, then add the eggs at room temperature (small times, mix thoroughly), salt and vanilla extract
Sift the mixed low powder and baking powder with a spatula until it is dry. Then add the remaining sugar liquor of the boiled apple in 1 and add the appropriate amount of milk according to the state of the batter, until the batter that is picked up forms an inverted triangle on the scraper.
Pour the batter into the baking sheet and flatten the surface.
Put the apple slices prepared in step 1. Mix the sour cream and whipped cream on the apple slices and sprinkle with the appropriate amount of cinnamon sugar according to your preference.
Put in a preheated oven and bake for about 25 minutes. If the toothpick is inserted into the cake body and pulled out, it will be baked without adhesion. After taking out, let cool and release the mold and cut into pieces.
1. About the amount of sugar: The sweetness of the apple is suitable for the sweetness; if the pound cake is very sweet, you can reduce it by yourself (I reduced it by 10g). The current sweetness is normal and slightly sweeter, but because The topping of the sour cream cream is so sugar-free, so the whole will not feel sweet; the cinnamon granulated sugar part is because I don’t like the cinnamon flavor this time, so I didn’t add it. If you add more cinnamon sugar, you can also use it in other places. Sugar reduction balance sweetness. 2. About sour cream topping: I have used yogurt instead of sour cream twice. Brown simmered yoghurt (150g) + fresh cream (150g) used at one time. Because the commercial yoghurt is relatively thin, it is completely liquid after mixing with the cream. The amount is also large and not used up. The second time is A very thick (near solid) sugar-free Greek yogurt (100g) + fresh cream (100g) is used. After mixing, it is not a liquid fluid, and the ductility is better and the amount is more suitable. 3. About milk: The sugar liquor and milk of the apple are used to adjust the consistency of the cake batter. This is also related to the size of the eggs used. The egg shell used by me this time weighs about 67-69g. The amount is very small, and the milk is added a total of 58g, as long as the state of the final batter is that the scraper can be slowly slid down to show a small triangle shape. 4. About Apple: I used three medium-sized apples this time. It may be thinner. I laid three rows of apple slices and laid a row at each of the two seams, which is equivalent to paving five rows of apple slices. . You can adjust the thickness and amount of apple slices as needed.