If you like Apple Cake or “Apfelstrudel”, this is a recipe to try. Since I discovered it a few years ago in one of my first cooking books with the “creative” title “Backvergnuegen wie noch nie”, and especially since we have so many apples in the garden that I have a hard time finding out what to do with them, I make this cake at least twice a year. Lea loves it as much, it was actually the cake she wanted to have for her 6th birthday party.
And I was glad I made it. Because the beautiful and healthy apple sauce muffins I made in addition to the cake turned out to taste absolutely terrible! None of the 7 girls visiting had more than a few bites of them. They were just too healthy, for sure.
But well, we had the apple cake, and were saved. And had even enough so that Timo and I could have a piece. Yum!
- 300g flour
- 200g butter
- 175g sugar
- 1 egg
- cest of 1 lemon
- juice of 1 lemon
- 1kg apples (ideally a sour sort)
- 50g raisins
- 50g sugar
- ½ tsp grounded cinnamon
- 2 eggs
- 3 tbsp milk
- 1 tbsp sugar
- 1 tbsp vanilla pudding powder
- You also need a spring form with 26cm diameter
- Knead flour, butter, sugar and the egg until you have a homogenous dough. Form a ball, wrap it into foil and leave it in the fridge for at least 2 hours (you can also easly prepare this the day before).
- Peel the apples, cut them into quarters and cut into thin slices. Mix them with the lemon cest, the lemon juice, the raisins and the cinnamon.
- Pre-heat the oven to 200°C.
- Roll out the dough and cover the bottom and the sides of the spring form with a layer of cake. Cut the remaining dough in stripes.
- Perforate the dough on the bottom with a fork and put the apple fillilng on top.
- Mix the eggs eith the milk, the sugar and the pudding powder and pour the mixture over the apple filling.
- Cover it with the dough stripes so that you create a checkered pattern.
- Bake the apple cake in the middle of the oven for 50-60 minutes, then let it cool down in the form for a few minutes before taking it out.