Apfelkuchen Mit Pudding Schmand Und Streusel

Apfelkuchen mit Pudding, Schmand und Streusel, or Apple Cake with Pudding, Sour Cream, and Streusel Topping, is a beloved German dessert. It's a layered treat that combines the comforting flavors of apples with the creamy richness of pudding and sour cream, topped with a buttery, crumbly streusel. This article provides a detailed guide to understanding and making this delightful cake, perfect for expats, newcomers, or anyone interested in authentic German baking.

Understanding the Ingredients

Before diving into the recipe, it's helpful to understand the key ingredients and their roles in the cake.

Apples

The type of apple you choose significantly impacts the cake's flavor and texture. Ideally, use apples that hold their shape well during baking and have a slightly tart flavor. Popular choices include:

• Boskoop: These apples are tart, firm, and retain their shape beautifully when baked. They are a classic choice for Apfelkuchen.
• Elstar: A good balance of sweetness and tartness, Elstar apples also hold their shape well.
• Braeburn: Another firm apple with a slightly spicy-sweet flavor.
• Jonagold: Similar to Elstar, Jonagold apples are a good all-around choice.

Avoid apples that become mushy when baked, such as Red Delicious.

Pudding

In this recipe, pudding refers to a cooked custard, not the instant variety. Vanilla pudding is the most common choice, but other flavors like caramel or even a hint of cinnamon can also work well. You can use store-bought pudding (fertig Pudding) to save time, but homemade pudding often tastes superior. We will cover both options in the recipe.

Schmand

Schmand is a German dairy product similar to sour cream or crème fraîche, but with a higher fat content (typically around 20-24%). This higher fat content contributes to a richer, creamier texture and prevents the cake from becoming soggy. If you cannot find Schmand, you can substitute it with crème fraîche or full-fat sour cream. However, be aware that the taste and texture might slightly differ.

Streusel

Streusel is a crumbly topping made from flour, butter, sugar, and sometimes nuts or spices. It adds a delightful textural contrast to the soft cake and creamy filling. The key to good streusel is using cold butter, which ensures that the topping remains crumbly rather than melting into a flat layer. Common additions to streusel include cinnamon, almonds, or hazelnuts.

Detailed Recipe

Ingredients:

For the Cake Base (Mürbeteig - Shortcrust Pastry):

• 250g all-purpose flour (Mehl)
• 125g cold butter, cubed (kalte Butter)
• 75g granulated sugar (Zucker)
• 1 egg (Ei)
• Pinch of salt (Salz)

For the Pudding Filling:

• 500ml milk (Milch)
• 40g granulated sugar (Zucker)
• 40g cornstarch (Maisstärke)
• 1 teaspoon vanilla extract (Vanilleextrakt) - optional
• Alternatively: 500g pre-made vanilla pudding (fertig Vanillepudding)

For the Apple Layer:

• 1kg apples, peeled, cored, and sliced (Äpfel, geschält, entkernt und in Scheiben geschnitten)
• 2 tablespoons lemon juice (Zitronensaft) - to prevent browning
• 1-2 tablespoons sugar (Zucker) - adjust to taste depending on apple tartness
• 1 teaspoon cinnamon (Zimt) - optional

For the Schmand Layer:

• 200g Schmand (or crème fraîche or full-fat sour cream)
• 2 tablespoons sugar (Zucker)
• 1 egg yolk (Eigelb)

For the Streusel Topping:

• 150g all-purpose flour (Mehl)
• 100g cold butter, cubed (kalte Butter)
• 75g granulated sugar (Zucker)
• 50g ground almonds or chopped nuts (gemahlene Mandeln oder gehackte Nüsse) - optional
• 1/2 teaspoon cinnamon (Zimt) - optional

Instructions:

1. Prepare the Shortcrust Pastry (Mürbeteig):

1. In a large bowl, combine the flour, sugar, and salt.
2. Add the cold, cubed butter and use your fingertips or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs. It is crucial to keep the butter cold for a flaky crust.
3. Add the egg and mix until the dough just comes together. Avoid overmixing, as this can make the crust tough.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to an hour). This chilling time allows the gluten to relax, resulting in a more tender crust.

2. Prepare the Pudding Filling:

If making homemade pudding:

1. In a saucepan, whisk together the sugar and cornstarch.
2. Gradually whisk in a small amount of cold milk to create a smooth paste.
3. Add the remaining milk and heat over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
4. Reduce the heat and simmer for 1-2 minutes, stirring constantly, to ensure the cornstarch is cooked through.
5. Remove from heat and stir in the vanilla extract (if using).
6. Let the pudding cool slightly while you prepare the other components. Cover the surface with plastic wrap to prevent a skin from forming.

If using store-bought pudding: Simply measure out 500g and set aside.

3. Prepare the Apple Layer:

1. In a large bowl, combine the sliced apples, lemon juice, sugar, and cinnamon (if using). Toss to coat the apples evenly. The lemon juice prevents browning and adds a touch of acidity.

4. Prepare the Schmand Layer:

1. In a medium bowl, whisk together the Schmand, sugar, and egg yolk until smooth.

5. Prepare the Streusel Topping:

1. In a medium bowl, combine the flour, sugar, and ground almonds (if using).
2. Add the cold, cubed butter and use your fingertips or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs. Again, keep the butter cold for the best streusel texture.
3. Stir in the cinnamon (if using).
4. Set aside.

6. Assemble the Cake:

1. Preheat your oven to 180°C (350°F).
2. Roll out the chilled shortcrust pastry on a lightly floured surface to a 3mm thickness.
3. Carefully transfer the pastry to a greased and floured 26cm (10-inch) springform pan. Press the pastry into the bottom and up the sides of the pan.
4. Blind bake the pastry base for 10-15 minutes. This helps prevent the bottom from becoming soggy. You can use pie weights or dried beans to weigh down the pastry.
5. Remove the pastry from the oven and carefully remove the pie weights or beans.
6. Spread the pudding evenly over the partially baked pastry base.
7. Arrange the apple slices over the pudding in an even layer.
8. Spread the Schmand mixture evenly over the apples.
9. Crumble the streusel topping evenly over the Schmand layer.

7. Bake the Cake:

1. Bake the cake for 45-60 minutes, or until the streusel is golden brown and the filling is set. If the streusel starts to brown too quickly, cover the cake loosely with aluminum foil.
2. Let the cake cool completely in the pan before removing it. This allows the filling to set properly.

8. Serve and Enjoy:

Once the cake is cooled, carefully remove it from the springform pan. Slice and serve. Apfelkuchen mit Pudding, Schmand und Streusel is delicious served warm or cold. It pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy your homemade German apple cake!

Tips and Variations

• Nut variations: Experiment with different types of nuts in the streusel topping. Walnuts, pecans, or hazelnuts all work well.
• Spice variations: Add a pinch of nutmeg or cardamom to the apple layer or streusel topping for a warmer, more complex flavor.
• Alcohol infusion: For a more adult flavor, soak the apple slices in a tablespoon of rum or apple brandy before adding them to the cake.
• Gluten-free option: Substitute the all-purpose flour in the crust and streusel with a gluten-free flour blend.
• Freezing: You can freeze the baked cake for up to 2 months. Thaw it in the refrigerator overnight before serving.

Frequently Asked Questions

• Can I use a different type of pastry for the base? While shortcrust pastry (Mürbeteig) is traditional, you could experiment with a puff pastry base for a flakier texture.
• Can I make this cake ahead of time? Yes, the cake can be made a day in advance. Store it in the refrigerator.
• My streusel is too dry. What should I do? Add a teaspoon or two of melted butter to the streusel mixture and mix well.
• My streusel is too wet. What should I do? Add a tablespoon or two of flour to the streusel mixture and mix well.

Apfelkuchen mit Pudding, Schmand und Streusel is a rewarding baking project that will impress your family and friends. With its layers of flavor and texture, it's a true taste of Germany. Guten Appetit!