John Myers
Ingredients for 1 servings:
- 350 g flour
- 225 g butter
- 125 g sugar
- 2 eggs
- 750 g apples
- 6 tbsp sugar
- 1 packet of vanilla sugar
- 1 tbsp rum
- 1 tbsp water, hot
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes
Knead the dough ingredients into a smooth shortcrust pastry, form a ball, and let it rest in the refrigerator for 40 minutes. Peel and core the apples, and slice them thinly. Roll out the dough to the thickness of a knife’s back, cut out two sheets of dough the size of a springform pan (or an ovenproof ceramic dish). Grease the pan, place one sheet of dough in the pan as the base, and form a 5 cm high rim from the remaining dough. Press down firmly. Spread 2/3 of the apple slices on the base, sprinkle with 1 tablespoon of sugar and the vanilla sugar. Place the second sheet of dough on top and press down firmly, then garnish with the remaining apple slices. Bake the cake for 30 minutes at approximately 180-200 degrees Celsius (350-400 degrees Fahrenheit) (use your own oven’s temperature). Mix the remaining sugar with hot water and rum, dissolve it, pour it over the cake, and bake for another 10 minutes. Serve the cake hot or cooled.
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