Covered apple pie with walnuts and coconut flakes

Ingredients for 1 servings:

• 250 g margarine
• 180 g sugar, fine
• 5 eggs, size M
• 250 g wheat flour type 405
• 3 tbsp baking powder
• 150 g orange juice
• 1 tbsp vanilla extract
• 1 pinch of salt
• 1 tbsp citric acid, crystalline, alternatively 3 tbsp lemon juice
• 3 tbsp sugar, fine
• 2 tsp cinnamon powder
• 100 g water
• 4 large apples, Boskoop or Pink Lady
• 60 g candied orange peel in small cubes
• 80 g raisins
• 80 g walnuts, roughly chopped
• 80 g desiccated coconut, fresh or frozen
• 160 g sour cream
• 50 g orange juice
• 5 tbsp, levelled sugar, fine
• 4 tbsp tapioca flour
• 60 g white bread, dry, coarsely grated
• 20 walnut halves
• 100 ml brown rum for soaking
• n. B. Powdered sugar for sprinkling
• n. B. Flowers and leaves for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 40 minutes

A moist, fruity apple sponge cake with more than just walnuts on the outside. For a 30 x 25 cm baking sheet.

The recipe is for a 30 x 25 cm baking sheet. A hand or stand mixer is required to make the batter. Soak the raisins in rum for 4 hours. Moisten the baking sheet and line it with parchment paper. All ingredients should be at room temperature. Melt the margarine in a double boiler, but do not exceed 45 degrees Celsius. Beat the eggs, separating the egg whites and yolks. Make sure that no yolk ends up in the egg whites, otherwise the egg whites will not form. Keep the egg whites in the refrigerator. Mix the wheat flour with the baking powder well and keep it ready. Wash, peel, and quarter the apples, removing the stems, cores, and blossoms. For the apple soak, mix the citric acid with the sugar, cinnamon, and water. To prevent the apples from turning brown, soak all the treated apple quarters in it immediately. Strain after 5 minutes and place in another bowl. Halve the walnut halves lengthwise, leaving any smaller pieces. Remove any remaining brown skin from the coconut and grate it into threads using a medium-fine grater. For the batter, put the egg yolks, orange juice, vanilla extract and sugar in a mixing bowl and whisk until frothy. Pour in the melted margarine in a thin stream while whisking. Add the flour and baking powder to the sugar mixture a tablespoon at a time. Depending on the flour’s ability to swell, add either orange juice a tablespoon at a time if the batter becomes too stiff, or add flour a tablespoon at a time. The batter should drip off the whisk in long threads. Cut the apple quarters crosswise into approximately 3 mm thick slices by hand using an adjustable slicer or a food processor, e.g. MUM. Immediately add the slices to the bath, i.e. treat them as before the apple quarters. Then strain the soaked apple slices and discard the apple bath. Also strain the raisins. Keep the rum. Mix the sour cream with the orange juice, sugar, and tapioca flour. Mix with the candied orange peel and raisins into the apple slices. Finally, mix in the chopped walnuts, coconut, and shredded white bread. Thoroughly clean the whisk and use a steel, grease-free mixing bowl. Add a pinch of salt to the egg whites and beat on high until stiff peaks form. Fold the egg whites into the batter by hand with a large spoon, stirring vertically until smooth. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Pour about 3/4 of the finished batter into a baking sheet and smooth it down. Spread the topping over the batter and cover the apples with the remaining batter. Decorate with the walnut halves. Bake on the middle rack for 40 minutes until golden brown. Remove from the oven, let it cool, and refrigerate overnight. Cut into pieces as desired, garnish, and serve chilled to room temperature. Note: Butter loses its flavor during baking and can be replaced with margarine without any loss of flavor. Margarine usually contains some salt, so there’s no need to add salt to the dough.