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8

Serves / Makes

Cooking Time:

< 60 min

Cooking Style:

Oven

Ingredients


Cake:
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
1 x tub LANCEWOOD® Creamed Smooth Cottage Cheese
1 x tub LANCEWOOD® Cultured Cream (Crème Fraîche)
125 ml tightly packed soft brown sugar
5 ml vanilla essence
A pinch of salt

Crumble:
250 ml cake flour
160 ml light brown sugar
2.5 ml cinnamon
A pinch of salt
60 ml butter, melted

To Serve:
Icing sugar for dusting, fresh whipped cream and raspberries (optional)

Method


Cake:
Combine the flour, sugar, baking powder and cinnamon together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Grease a 20cm springform 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.

Crumble:
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.

To finish:
Dust with icing sugar and serve with whipped cream and raspberries.

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Creamed Smooth Cottage Cheese FSI

Creamed Smooth Cottage Cheese FSI

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Creamed Smooth Cottage Cheese

Creamed Smooth Cottage Cheese

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Cultured Cream FSI

Cultured Cream FSI

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Cultured Cream

Cultured Cream

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