For 1 round baking tin (26 cm dia), to be greased with butter (bottom & sides)
Preparation time: 50 mins
Baking time: 50 mins
Shortcrust pastry:
175 g butter
300 g flour
100 g sugar
1 eggyolk
Filling:
2 kg sour apples e.g. Boskop
1 tbsp butter
100 g almond silvers (Mandelstifte)
100 g sugar
50 g raisins
1/2 tsp cinnamon powder
Juice from one lemon
1-2 tbsp breadcrumbs (Semmelbrösel)
Glaze:
100 g icing sugar (Puderzucker)
Juice from half a lemon
Method:
Mix butter, flour, sugar and egg yolk together and knead into a dough. Wrap dough in cling film and store in the fridge for about 30 minutes.
In the meantime, quarter, peel, deseed and cut apples in slices. At the same time, add lemon juice a little at a time in order that the apple slices do not change colour.
Heat butter in a big pot over medium heat and add almond silvers. Stir-fry until light golden brown in colour. Then, add apple slices, sugar, raisins and cinnamon powder. Mix well and cook with lid on for about 10 minutes. Once ready, drain mixture through a sieve and leave aside.
Preheat oven to 175° C (conventional - no fan). Take 1/3 of dough and roll out to the size of the Springform (26 cm diameter) between 2 plastic sheets. Use cake tin ring to cut out the "lid". Store the "lid" in the fridge while you line the cake tin.
Roll out balance of dough and line the bottom and sides of cake tin. Sprinkle breadcrumbs on the bottom and add filling. Spread filling evenly before placing the "lid" on top. Press the edges lightly.
Preparation time: 50 mins
Baking time: 50 mins
Shortcrust pastry:
175 g butter
300 g flour
100 g sugar
1 eggyolk
Filling:
2 kg sour apples e.g. Boskop
1 tbsp butter
100 g almond silvers (Mandelstifte)
100 g sugar
50 g raisins
1/2 tsp cinnamon powder
Juice from one lemon
1-2 tbsp breadcrumbs (Semmelbrösel)
Glaze:
100 g icing sugar (Puderzucker)
Juice from half a lemon
Method:
Mix butter, flour, sugar and egg yolk together and knead into a dough. Wrap dough in cling film and store in the fridge for about 30 minutes.
In the meantime, quarter, peel, deseed and cut apples in slices. At the same time, add lemon juice a little at a time in order that the apple slices do not change colour.
Heat butter in a big pot over medium heat and add almond silvers. Stir-fry until light golden brown in colour. Then, add apple slices, sugar, raisins and cinnamon powder. Mix well and cook with lid on for about 10 minutes. Once ready, drain mixture through a sieve and leave aside.
Preheat oven to 175° C (conventional - no fan). Take 1/3 of dough and roll out to the size of the Springform (26 cm diameter) between 2 plastic sheets. Use cake tin ring to cut out the "lid". Store the "lid" in the fridge while you line the cake tin.
Roll out balance of dough and line the bottom and sides of cake tin. Sprinkle breadcrumbs on the bottom and add filling. Spread filling evenly before placing the "lid" on top. Press the edges lightly.
Bake in oven on the lowest rack for about 50 minutes. In the meantime, add lemon juice to icing sugar and mix well to form a fluid consistency. Once cake is ready, brush the top with icing mixture while it is still hot. Leave cake to cool down in its tin before removing.
Happy Baking!
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