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In this cake, creamy sour cream filling with juicy apple pieces meets fluffy shortcrust pastry. Not without reason was it the Russian poet’s favorite cake. It tastes fruity, tender and incredibly delicious. The Tsvetaeva apple pie is also easy to make with common ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
What is Tsvetaeva apple pie?
Alongside the sharlotka, the Tsvetaeva pie is a well-known Russian apple cake with sour cream. It is said to be the favorite cake of the famous Russian poetess Marina Tsvetaeva and her family.
It is unclear who came up with the recipe. According to one theory, it was the two sisters, Marina and Anastasia Tsvetaeva, who made the cake themselves. Another theory is that it came from the poet’s neighbors.
Preparing the apples
You should only prepare the apples for the Tsvetaeva pie in the last step, after you have already prepared the dough and the sour cream filling. This is because they should not rest too long when cut into rings to prevent them from browning. You can also sprinkle them with a little lemon juice, similar to the sugar-free apple muffins.
I have peeled the apples in the recipe, as I did for the cake “Slavyanochka” and the invisible apple cake. If you don’t mind the peels in the cake, you can use the fruit unpeeled.
Also cut the apples into very thin half rings. This will make them particularly tender when baked in the sour cream.
Perfect for fall
The Tsvetaeva apple pie is an ideal dessert for the colorful season and rainy days, just like the apple cookies and my apple layer cake. So it’s best to use fall apples for this recipe.
In Russia, fans of Tsvetaeva’s poems celebrate the Russian writer’s birthday every year by baking this cake. It falls on the eighth of October.
The Tsvetaeva apple pie is
- creamy,
- fruity,
- juicy,
- tender,
- sweet sour,
- heavenly delicious,
- aromatic,
- with slightly crunchy apple pieces,
- with a fluffy shortcrust pastry base,
- easy to make with ordinary ingredients,
- a pretty eye-catcher on the coffee table,
- ideal pastry for the fall,
- perfect for a tea time with the family or a celebration,
- a classic of Russian cuisine.
How to make Tsvetaeva apple pie: tips and tricks
- Use cold butter and cold sour cream for the shortcrust dough.
- Only knead the dough briefly and quickly so that the butter does not melt from the warmth of your hands. Otherwise the dough will absorb too much flour and taste dry instead of crumbly after baking.
- Tart apples are best for the cake.
- If you don’t mind the apple peels in the pastry, you can also use unpeeled apples.
- You can adjust the amount of sugar for the sour cream filling to taste, depending on the sweetness of your apples, among other things.
- The cake is ready when the wooden skewer comes out of the center of the cake slightly moist. It will then firm up as it cools.
- You can also use a springform tin with a larger diameter. This will shorten the baking time, but the cake will be flatter.
Did you make the Tsvetaeva apple pie using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other delicious apple recipes:
- Rice quark casserole with apples – sweet recipe without flour
- Apple bundt cake with cinnamon – moist cinnamon apple cake
- Buchty with apple-cinnamon filling – aromatic yeast rolls
Tsvetaeva apple pie
Equipment
- Ø 20 cm springform tin
Ingredients
for the dough
- 100 g butter very cold
- 80 g sour cream cold
- 200 g flour
- 3 g baking powder
- 1 tbsp sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for the filling
- 3 - 4 apples medium-sized
- 280 g sour cream
- 100 g sugar
- 1 egg
- 30 g cornstarch
- 1 pinch of ground vanilla bean
Instructions
Preparation of the dough
- Line the base of the springform tin with baking paper.
- Put flour in a mixing bowl, add cold butter and chop finely.
- Add sugar, baking powder, vanilla and salt and mix.
- Add sour cream and knead briefly and quickly to form a barely homogeneous shortcrust dough.
- On a lightly floured work surface, roll out the dough into a thin circle, slightly larger in diameter than the baking tin, and place it in the springform tin. Press the dough down and pull up one edge.
- Chill the springform tin with the cake base while you prepare the filling.
Preparation of the filling
- Mix sugar, cornstarch and vanilla in a mixing bowl.
- Add egg and stir well.
- Add sour cream and mix to a homogeneous mixture.
- Peel and core apples and cut them into thin half rings.
Preparation of the Tsvetaeva apple pie
- Place the apple rings on the cake base in the springform tin.
- Pour the sour cream cream evenly over the entire surface of the apples.
- Bake the cake in a preheated oven at 356 °F (180 °C) for approx. 55 minutes and then leave it to stand for approx. 10 minutes in the open oven.
- Now take the Tsvetaeva apple pie out of the oven and leave to cool.
Notes
- Only knead the dough briefly and quickly so that the butter does not melt from the warmth of your hands. Otherwise the dough will absorb too much flour and taste dry instead of crumbly after baking.
- Tart apples are best for the cake.
- If you don't mind the apple peels in the pastry, you can also use unpeeled apples.
- You can adjust the amount of sugar for the sour cream filling to taste, depending on the sweetness of your apples, among other things.
- The cake is ready when the wooden skewer comes out of the center of the cake slightly moist. It will then firm up as it cools.
- You can also use a springform tin with a larger diameter. This will shorten the baking time, but the cake will be flatter.
- See the detailed tips and tricks for making the Tsvetaeva apple pie at the top of the article.
If you are using Pinterest, you can pin the following picture:
