Sul Sul, Gerbits. Today we are going to be making an apple cake from Germany. This is by far the most unique apple cake that I have made as of yet. The cake itself tastes almost of an apple strudel.
This recipe is very different from other recipes, because it comes from a German Cookbook, and it has some ingredients that I had to go search on how to make, or what to substitute it with.
The recipe will be in the description down below.
You will need three different sets of ingredients. One for the pastry, one for the filling, and one for the brushing.
For the Pasty you need:
- flour
- baking powder
- sugar
- vanilla sugar; for this I just put some white sugar into a bowl and added a little vanilla extract.
- You are also going to need
- 1 egg white,
- ½ of an egg yolk; yes! Half of an egg yolk
- Milk or water
- butter, a lot of butter, or margarine.
For the Filling you need:
- Apples
- sugar
- raisins
- the recipe calls for “a few drops of Oetker rum flavor” and I just substituted vanilla extract.
For the brushing you need:
- the other ½ of the egg yolk
- milk.
Now according to the recipe, you are going to “preheat for 5 minutes at VERY HOT, and you are going to bake it at moderately hot.” Not anywhere on the recipe does it have temperatures. Which was kinda hard to figure out. So, I had to do a little bit of a search and figure out if someone knew what temperature “very hot” is and google said it was about “375 degrees fahrenheit.”
You are going to want a clear spot to work. This recipe gets really messy. But it tastes really good.
The first thing you are going to do is put together the pastry.
On a pastry board you are going to sieve the flour and the baking powder. Yeah, this recipe doesn’t have you put the pastry into a bowl. It’s just like, put it directly on your pastry board. If you don’t have a pastry board. You can use a cutting board and parchment paper.
Now we are going to make a well in the center and carefully pour in the sugar, vanilla sugar, the egg whites, the ½ egg yolk and the liquid. Be careful of putting everything in the well at the same time. You may have a mess on your hands like I did. I will admit, I was worried about this recipe. Because I have never seen a recipe like this, and it kinda scared me.
The ingredients need to be mixed until a smooth paste with flour drawn in from the sides of the well.
Cut the butter or margarine into small pieces, on top of the paste, cover with more flour and work from the center knead all of the ingredients together into a smooth pastry.
Add more flour if the dough is sticky.
Divide the pastry into two, and roll out one half to the size of a baking sheet, which is about 12 by 16 inches.
Trim it with a pastry wheel and set on one side. This is the top of the cake.
Roll out the other piece of the pastry to a size 2 inches larger all round than the baking sheet.
Cover the greased baking sheet with this larger layer; so that it comes up on the sides of the sheet to form a rim.
The easiest way to do this is to roll the pastry onto the rolling pin and then unroll it onto the baking sheet.
Now that we have the pastry ready for us to use, we are going to be making the filling.
If desired, you can peel the apples, and then you will have to core the apples, slice them and stew them slowly with 2 oz or a ¼ cup of sugar and the washed and drained raisins or currants, stirring all the time. Because you don’t want them to burn or caramelize.
Season to taste with more sugar and add the flavoring, which in our case is the vanilla.
Leave it to cool.
Spread the cold filing onto the layer of the pastry on the baking sheet.
Brush the edge of the pastry with the egg.
Put the second layer of pastry onto the filling, brush with the egg yolk, mixed with milk and prick it with a fork.
Place the baking sheet fairly high in the oven.
Bake for 20 to 30 minutes at 375 degrees Farenheight.
And then wait for it to cool a little bit before serving.
This recipe was very intimidating for me. But I feel like I accomplished it. When I brought it out of the kitchen, it wasn’t sent back in. So that is a positive. I love doing these apple recipes from around the world, it is very interesting to see the differences in apple recipes.
I hope that you are enjoying these apple recipes. Don’t worry for those of you who don’t like apples, the next recipe that I am going to do is not an apple recipe. Feel free to check the description down below for the recipe. Vadish, Dag Dag.
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Printable version of this recipe: on the blog
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