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310 ml cake flour
180 ml light brown sugar
5 ml baking powder
2.5 ml cinnamon
100 g cold butter, coarsely grated
4 medium apples, cored, peeled and thinly sliced
3 extra large eggs
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
250 g LANCEWOOD® Cultured Cream (Crème Fraiche)
125 ml tightly packed soft brown sugar
5 ml vanilla essence
A pinch of salt
250 ml flour
160 ml light brown sugar
2.5 ml cinnamon
a pinch of salt
60 ml melted butter
Icing sugar for dusting
Fresh cream, whipped
Combine the cake flour, sugar, baking powder and cinnamon together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Grease a 20 cm spring form pan with butter and place on a baking sheet. Spoon two thirds of the mixture into the pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with the remaining flour mixture. Do not press down. Bake in a preheated oven at 180°C for 20 minutes. Meanwhile beat the eggs, cottage cheese, cultured cream, soft brown sugar, vanilla and salt together. Pour over baked apple mixture and bake for a further 20 minutes.
Mix the flour, light brown sugar, cinnamon, salt and melted butter together. Mix to form big crumbs. Scatter over cake, piling it slightly higher in the middle. Bake for a further 20 minutes. Leave to cool and run a knife along the edge to loosen. Turn out carefully. Dust with icing sugar.
Serve with icing sugar whipped cream and raspberries.
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