Saftige Apfel Vanillecreme Schnitten: Apfelkuchen vom Feinsten! 🍂🍰 Einfaches Herbstrezept

You don't think so, but autumn is just around the corner. Well, at least for me. At the time I'm filming this, it's 30 degrees outside. Summer went into this unexpected second round. But still, of course, I have to think of autumn recipes for you. And so we're going to make a super delicious apple cream cake. Very simple cuts. For this, I already have butter in my bowl. And now I'm going to whip it up with my brown sugar. The exact recipe is of course linked in the info box. So if you're wondering, okay, I can see five apples and five eggs, but how much is this and that? Just take a look at the info box. As always, the complete recipe is clearly listed there. And also for printing. So just take a look there. And now throw it in here. I'm going to whip up the butter and sugar for a few minutes. I'm using brown sugar here, but you could also use normal white sugar. That wouldn't be a problem. While this is whipping up, I'm going to preheat the oven so that it's at the same temperature when we're ready. So, two out of five eggs are already in my dough. By the way, they're just like the butter at room temperature. This is really important. I'm sorry if this is annoying for you, because your butter is usually in the fridge. Please remember to get it out of the fridge on time so that it's at room temperature and can be whipped up nicely. The whole thing works neither with cold butter nor with liquid butter. You can't whip up both well or at all. So please make sure that the whole thing is nice and soft and at room temperature. And by the way, if you want to go in the cheaper direction, you can also use margarine or use part margarine, part butter. That would also work with this recipe. We all have to make sure that we keep our money together. The last egg is in. Now I'm going to add my dry ingredients. In my case, that's normal flour, some baking powder, ground nuts and a little bit of apricot spice. You can replace the nuts with almonds or leave them out completely and replace them with baking powder. And the apricot spice would also be great if you just add a pinch. I think that's enough. As you like and whatever you have. I mean, that's how it's always with cake baking, right? I'm going to save myself the extra step and don't sift my flour mixture here. My dough here is compact enough that it breaks up all the flour nests when stirring. So yes, if you want to do that, don't force yourself. Sifting flour is basically not a bad idea. And with certain recipes, of course, it's an absolute must. But here with such a cake, I like to take the shortcut. So, once in a while. That's it. It already smells so delicious. Okay, off to the mold. And then we have to do a little bit of work. We have to peel the apples once, core them and then cut them into cubes and put them on top. I recommend the apple variety Cox or Fuji for this recipe. They're just the best for what we have here. They keep their shape, don't break up completely and are just a good choice. But if you have any other apples at home because you prefer to eat them, I think they work just as well. Okay, I'm going to put the apples on top now when I'm ready. And then we'll put it in the oven until it's nice and golden. The kitchen smells really good and it's cooled down. And then we'll continue with the pudding in the meantime. While my crust, as announced, is just baking, I'm going to prepare the filling. And that's just a normal vanilla pudding, obviously. I'm going to cook it according to the package instructions, so no witchcraft. The only thing I'm doing is adding the double amount of sugar that's on the package. And I'm using a little less milk so that the pudding becomes a little firmer. So that we get a nice cream afterwards. At this point, I can also recommend that you use apple juice instead of milk. So that you end up with an apple pudding. And then use that right away. That would also be brutally delicious. But of course I didn't think about it when I was shopping. That's why we're going to make a vanilla pudding that's at least as delicious as normal. So, yes, that's solved. I'm going to add a little more vanilla. Because a lot helps a lot, you know. And then off you go. The pudding is cooked and is still ultra hot. But that's exactly how it's supposed to be. Here comes our butter. Stir it in. And then just leave it like that for now. It doesn't have to be at room temperature until we use it. But it is more important that the bottom that we have prepared now is no longer turbo hot. But maybe just as lukewarm. And when it's lukewarm, we can also put the butter pudding on top of it. And then the whole thing has to... So the two layers can cool down in the fridge for about an hour before we can continue. But until then, I can put this aside for now. And bake my bottom through it. Our buttery vanilla pudding. I could lie down. My bottom is almost cold. It still has a little residual heat, but it's not hot. My pudding here has also cooled down significantly. The whole thing comes together now. Spread it as evenly as possible. And then, as announced, put it in the fridge. Let it cool down before we can put a topping on it later. And then we can eat. My cream has almost cooled down. And now comes the last step of our apple slices. And it could be that during the waiting time, while the whole thing has cooled down, I went to the supermarket and bought a little more apple juice, which is now here in my pot. Now just add some icing sugar. As well as some more sugar. I mean, there's already something in here. That's why this is definitely less sugar than what's on the package of the cake icing. And then the whole thing is made according to the instructions of the package of the cake icing. In my case, that means boiling it up, letting it cool down a bit, and then the whole thing comes as a mirror on my cake. My icing is ready. It's done boiling. It's now going on top. And as soon as it's set, our cake is actually done. I'm going to garnish it a bit more for photo purposes and food bloggers. And I'm going to do that too. I just have a little buttercream from another project. I'm going to put a few rosettes on it, a few apples on it. And because that's something you've seen from me a long time ago, I'm going to leave it at this point. I'm really looking forward to your comments or being able to welcome you to the channel membership. I would be most happy about that. And if that's nothing for you, which I don't quite understand, but that's a different topic, I would be happy about a comment and or a thumbs up. See you in the next video.