Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

  • Important information

    Since 22/11/2021, the Monsieur Cuisine website and the Monsieur Cuisine App will be provided by Lidl Stiftung. Further information.

© NGV mbH, Photo: TLC Fotostudio
Hello, this is a CookingPilot recipe!
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Apple and walnut crumb cake

MC connect
20 slices
Easy
Ready in: 1:35 h
Preparation time: 30 min.
Created on: 30.01.2019

MAKES 20 SLICES (1 DEEP BAKING TRAY)

FOR THE DOUGH:

  • 80 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 70 g sugar
  • 70 g butter
  • 30 g fresh yeast
  • 350 g plain flour (type 405)
  • 1 egg (medium) at room temperature

FOR THE CRUMBLE TOPPING:

  • 160 g sugar
  • 180 g butter
  • 290 g plain flour (type 405)
  • 1 pinch of salt
  • 3 big pinches of cinnamon

FOR THE FILLING:

  • 60 g shelled walnuts
  • 1.5 kg sharp apples (e.g. Boskoop)
  • ½ lemon
  • 180 g soured cream (20% fat)

Nutrients

Per slices:

  • calorific value
    1390 kj / 332 kcal
  • protein: 5 g
  • carbohydrates: 44 g
  • fat: 15 g
Instruction
Preparation time
30 min.
Ready in
1:35 h
  1. Put the milk at room temperature, 70 g sugar and 70 g cubed butter into the blender jug, crumble in the yeast and, with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C.
  2. Put 350 g flour and the egg into the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes until you have a smooth dough.
  3. Place the dough on a baking sheet lined with greaseproof paper and roll it out using a rolling pin. Cover it with a damp tea towel and leave in a warm place to prove for 30 minutes.
  4. Pre-heat the oven to 200 °C.
  5. To make the crumble topping, put the rest of the sugar, the rest of the butter in cubes, the remaining flour, a pinch of salt and the cinnamon into the blender jug and, with the measuring beaker in place, knead with the knead button. Decant the crumble mixture and put it to one side.
  6. Roughly chop the shelled walnuts.
  7. Wash, peel, quarter and core the apples and put them into the blender jug. Squeeze the ½ lemon. Drizzle the lemon juice over the apples in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5.
  8. After the resting time for the dough is up, first spread the dough with the soured cream and then lay the apple over the top. Crumble the topping mixture over the apples, and scatter the walnuts over the top. Bake the cake for 35 minutes. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary.
  9. Leave the cake to cool, then cut it into 20 pieces and serve.

 

TIP

You could also add raisins to the cake. Put 80 g raisins in boiling water and leave them to steep for 5 minutes, then mix the raisins in with the chopped apples.

 

 

Finished!

Bon appétit with Monsieur Cuisine