Baked apple and sour cream cake


Melt butter and place about 1/3 aside.

Mix flour, sugar, egg, 2/3 of the butter, milk, vanilla sugar and baking powder to a smooth dough.

Then beat the egg white until stiff and gently fold it into the batter. Pour into a small round cake tin or, alternatively, a baking dish.

Cut the apples into wedges (1 apple = 6-8 wedges) and press deeply into the cake.

Finally, mix the almonds, a teaspoon of sugar and cinnamon with the remaining melted butter and spread over the cake.

Bake the cake for approx. 40-45 minutes at 170° C.

To top it off, why not dust the cake with icing sugar.

TIP: Simply beat a YDP Protein Drink Vanilla as you would with cream and serve with the cake.

Nutritional values per 100 g:

  • kcal: 125
  • kJ: 611
  • Protein: 3 g
  • Fat: 6.1 g
    • of which saturated fatty acids: 3.9 g
  • Carbohydrates: 19.3 g
    • of which sugar: 8.5 g
  • Dietary fibre: 0.6 g
  • Salt: 0.1 g


150 g flour
80 g sugar
1 whole egg
100 g Egg White YDP
70 g butter
70 ml milk
1 sachet of vanilla sugar
1 sachet of baking powder
2-3 apples
1 pinch of cinnamon
40 g almonds