I arrived home earlier than thought and decided to clean up my kitchen. Found 4 rather old aged apples, not that fresh and crisp anymore. Perfect for a pie.
|piece of cake|
I made a small version of a southern german apple cake - the name can be described as "apple cake with a lid". It is very similiar to american or english apple pies.
First I made the short cake crust dough:
- 250 g flour
- 125 g butter, cold, cubed
- 60 g sugar
- pinch of salt
- 1 egg yolk
- 1 tablespoon milk
Fill half of the crumbles into a pie mould or small springform. I layered the form with a piece of parchment paper first. Flatten the crumbles into a dough layer. It does not need to look perfect.
Add milk to the other half and knead. Keep in the fridge for 20 minutes. Roll a rather thinnly dough layer with a rolling pin (best to be done between two sheets of cling film).
For the filling:
- 4 apples, no crips apples go for softer cooking apples
- 3 - 4 tablespoons brown sugar, depends on the sweetness of the apples and cider
- 1 good pinch cinnamon
- 1/4 vanilla pod, split open
- 3 tablespoons currants
- 1 tablespoon starch
- 200 ml apple wine / cider
- 1 egg
- brown sugar to sprinkle on
Bake short cake layer for 10 minutes at 180 C. Fill in the thick apple sauce, cover with the dough layer, cut and form a nice rim. Make a few incisions into the cake dough lid and sprinkle with a little brown sugar.
Bake cake (or pie) at 180 C about 30 minutes or until golden.
Let cool. Serve with whipped cream - additionaly I sprinkled a little cinnamon on top of the whipped cream.