Sour Cream Apple Soufflé Cake Cockaigne
20m prep 50m cook 1h 10m ready
8 servings The specialty of Irma’s grandmother who came from Lübeck, Germany. This is not at all like a standard soufflé, nor is it like a cake. But like so many desserts that defy labels, it is one of our absolute favorites.
Ingredients
- 4 apples
- 4 tablespoons (½ stick) unsalted butter
- 8 large egg yolks, beaten
- 1 cup sugar, or more if the apples are very tart
- ½ cup sour cream
- (½ cup sliced almonds)
- 2 tablespoons all-purpose flour
- Grated zest and juice of 1 lemon
- ¼ teaspoon salt
- 8 large egg whites
- 2 tablespoons dry bread crumbs
- 2 tablespoons slivered almonds
- 2 tablespoons sugar
- 1 ½ teaspoons ground cinnamon
- 1 Whipped Cream flavored with vanilla (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 apples
- 4 tablespoons (½ stick) unsalted butter
- 8 large egg yolks, beaten
- 1 cup sugar, or more if the apples are very tart
- ½ cup sour cream
- (½ cup sliced almonds)
- 2 tablespoons all-purpose flour
- Grated zest and juice of 1 lemon
- ¼ teaspoon salt
- 8 large egg whites
- 2 tablespoons dry bread crumbs
- 2 tablespoons slivered almonds
- 2 tablespoons sugar
- 1 ½ teaspoons ground cinnamon
- 1 Whipped Cream flavored with vanilla
Let's Cook
-
Step 1.
Peel, core, and thinly slice: 4 apples
-
Step 2.
Melt in a large heavy skillet: 4 tablespoons (½ stick) unsalted butter
-
Step 3.
Add the apples and cook over medium heat, stirring often, until tender, about 5 minutes; do not let them brown. Reduce the heat to low. Combine in a medium bowl and pour over the apples: 8 large egg yolks, beaten; 1 cup sugar, or more if the apples are very tart; ½ cup sour cream; (½ cup sliced almonds); 2 tablespoons all-purpose flour; Grated zest and juice of 1 lemon; ¼ teaspoon salt
-
Step 4.
Stir until thickened. Transfer to a large bowl to cool.
-
Step 5.
Preheat the oven to 325°F. Grease a 13 × 9-inch baking dish.
-
Step 6.
Whip in a large bowl until stiff but not dry: 8 large egg whites
-
Step 7.
Gently fold the beaten egg whites into the apple mixture. Spread in the prepared baking dish. Combine and sprinkle over the top: 2 tablespoons dry bread crumbs; 2 tablespoons slivered almonds; 2 tablespoons sugar; 1 ½ teaspoons ground cinnamon
-
Step 8.
Bake until the top is a deep golden brown and springs back when pressed, about 45 minutes. The cake may be served hot, but it is best very cold, covered with: Whipped Cream flavored with vanilla
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.