Swiss apple cake

Based on 9 ratings

veraberger

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Difficulty

Easy 👌
35
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
100 g butter
80 g sugar (divided)
eggs (divided)
lemon (zest, divided)
150 g flour
¼ tsp salt
4 tbsp hazelnuts (ground)
300 ml cream
apples (sour)
flour for dusting
Metric
Imperial

Utensils

  • stand mixer with whisk
  • fine grater
  • large bowl
  • oven
  • rolling pin
  • tart dish (24-cm/9-in.)
  • parchment paper
  • cutting board
  • knife

Nutrition per serving

Cal
282
Protein
5g
Fat
19g
Carb
24g

Step 1/7

  • 100 butter
  • 50 sugar
  • 1 egg
  • ½ lemon (zest)
  • 150 flour
  • ¼ tsp salt
  • stand mixer with whisk
  • fine grater
  • large bowl

Cream butter and part of the sugar until creamy. Whisk in egg. Zest lemon and add half of the zest to the butter mixture. Add flour and salt, mix until smooth. Chill for approx. 30 min.

Step 2/7

  • flour for dusting
  • oven
  • rolling pin

Pre-heat the oven to 180°C/350°F. Roll out dough. If necessary, add extra flour.

Step 3/7

  • tart dish (24-cm/9-in.)
  • parchment paper

Put dough in a pie dish lined with parchment paper. Pierce dough all over with a fork.

Step 4/7

  • 4 tbsp hazelnuts (ground)

Spread hazelnuts on top.

Step 5/7

  • ½ lemon (zest)
  • 30 sugar
  • 2 eggs
  • 300 ml cream
  • large bowl

Whisk together remaining lemon zest with part of the sugar, eggs, and cream.

Step 6/7

  • 4 apples (sour)
  • cutting board
  • knife

Peel, core, and dice apples. Distribute over the base and pour over the cream mixture.

Step 7/7

Bake at 180°C/350°F for approx. 40 min.