Dienstag, 11. Dezember 2012

German Apple cake – grandma version with modifications



We will have a nice and cosy Christmas party at my office, during the late afternoon of cause.
Everybody (21 people) was asked to help out: Place the tables in the big meeting room,  prepare some decorations and settings,  cook coffee and tea,  bake cakes or cookies,  clear the dishwasher.  I promised to bake a cake, so here we are:
Apple cake – I still have some of the big Boskoop apples in storage …

This cake is very big but the apple wedges are big too so it looks rather small
 The recipe is based on a very traditional german apple cake recipe:
Rich pound cake dough, covered with apple halves or slices, which are going to sink into the cake during baking and a cream pour. I made some modifications using a certain kind of spices and cranberries, rum.

For the pound cake batter:
250 g flour
125 g butter (soft)
2 large eggs or 3 small
150 g sugar
1 pinch salt
¾ bag baking powder
1 pinch orange zeste
1 pinch 4-Spice / vanilla for the traditional version
2 tablespoons rum (no rum but milk in thetraditional version)
3 tablespoons milk

Bottom (not traditional):
1 handful walnuts (very roughly chopped halves)
1 1/2 tablespoon sugar
1 tablespoon butter

Top:
1 kg apples (3 Boskoop), peeled, core removed, cut into wedges (using big apples 1 wedge = 1/8 apple, for small apples ¼ or ½) – with a sharp knife make cuts into the round sides of the wedges, just a few millimeter deep (think checkerboard pattern). This helps to cook the apples properly.
¾ cup dried cranberries soaked in rum (or apple juice) / currants in the traditional version

Cream pour:
200 ml crème fraiche
1 egg yolk
1 1/2 tablespoon sugar
1 small pinch cinnamon

Glaze:
Hot Quince jelly or apricot jam
Whisk the eggs (room temperature) with the sugar, salt, spice and zestes until very fluffy, the longer the better, engine with baloon whisk on rather slow speed.  Add the soft butter (room temperature) and beat in. Eggs and butter must have the same temperature, this is important or the batter may be ruined! Sieve flour with baking powder, add to the egg cream and beat while adding the rum and the milk until incorporated but don't beat too long, just until incorporated.  The batter is not runny - it forms rather  stiff peaks!
Butter a big springform (28-30 cm diameter) with 1 tablespoon butter, sprinkle with 1 ½ tablespoon sugar and sprinkle with walnuts.
Spoon the batter over the sugar-walnut mix and carefully form an even layer.
Place the apple wedges on this layer,  just place them next to each other, going  in circles.  Sprinkle the cranberries over and between the apple wedges. Stir crème fraiche, egg yolk, cinnamon and sugar until smooth and pour over the apples.
Bake at 180 degree Celsius for 1 hour.  Finish: Glaze the apples with the liquid jelly.






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