Baked apple and sour cream cake
PREPARATION
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
Ingredients
| 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 |
