Wer liebt ihn nicht, den klassischen Apfelkuchen? Doch wie wäre es, ihn etwas aufzupeppen und ihm das gewisse Extra zu verleihen? In diesem Rezept von Sugarprincess wird der Apfelkuchen mit Eierlikör und Streuseln gebacken - eine Kombination, die jeden Gaumen verzaubern wird. Der Apfelkuchen wird dadurch nicht nur saftiger, sondern auch etwas edler. Für alle, die gerne experimentieren und neuen Geschmackskombinationen eine Chance geben, ist dieses Rezept genau das Richtige.

🍎 LECKEREN APFELKUCHEN mit EIERLIKÖR und STREUSELN BACKEN! REZEPT von SUGARPRINCESS 🍎

Hello and welcome to SUGARPRINCESS! Today we’re making a super delicious apple sour cream cake that is sure to satisfy your sweet tooth. This cake has a layer of crispy shortcrust pastry, a layer of steamed apples that add a fruity flavor, and a creamy filling of eggnog, quark, and sour cream. To top it off, we’ll be adding crumbles with a bit of cinnamon and powdered sugar for a perfect finishing touch.

First, we start with making the base. We combine 350 grams of flour, 200 grams of cold, diced butter, 100 grams of sugar, an egg, a pinch of salt, and a tablespoon of homemade vanilla sugar. We knead the ingredients together quickly until they form a nice shortcrust pastry. We then shape the pastry and pull up an edge, and pierce the bottom with a fork. The base is then put in the fridge or freezer to chill.

While the base is chilling, we steam three to four medium-sized apples and let them cool down. For the crumbles, we mix 200 grams of flour, 125 grams of diced butter, 65 grams of sugar, a tablespoon of homemade vanilla sugar, and half a teaspoon of cinnamon. We crumble the mixture between our fingers until we get the desired size, and then chill in the fridge.

For the sour cream eggnog filling, we mix 400 grams of quark, 400 grams of sour cream, 80 grams of vanilla pudding powder, 65 grams of sugar, and 110 milliliters of eggnog together until the sugar dissolves.

Once the base has chilled, we place the steamed apples on the bottom and spread them evenly. We then add the sour cream eggnog filling on top and smooth it out. Lastly, we sprinkle the crumbles on top and bake the cake in the oven for about an hour at 175 degrees Celsius top/bottom heat.

Once the cake is done, we let it cool down and then dust it with powdered sugar. The cake is then removed from the mould and cut into slices. The filling is creamy and bursting with flavor, and the apples add a fruity touch. The shortcrust pastry is crispy and the crumbles on top give the cake a perfect crunch.

Overall, this apple sour cream cake is a perfect dessert for any occasion, and the combination of flavors is sure to please. The recipe is easy to follow, and the result is a delicious cake that your friends and family will love. So go ahead and give it a try, and let us know in the comments how it turned out for you!
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