Covered Apple Pie with Walnuts and Desiccated Coconut

Preparation:

1. Unless otherwise stated, all ingredients must be at room temperature.
2. The recipe is for a 12 “x 10” baking sheet. A handheld or stand kitchen machine is required to make the batter. Grease the baking sheet with margarine and line with baking paper.
3. Soak the raisins in rum for 4 hours. Liquefy the margarine in a water bath, not exceeding 45 degrees. Weigh out the sugar.
4. Break the eggs, separate the egg whites and yolks. Make sure that no egg yolk ends up in the egg white, otherwise the egg whites will not succeed. Keep the egg white ready in the refrigerator. Mix the weighed wheat flour with the baking powder and keep it ready.

Apple processing

1. Mix the citric acid with the sugar, cinnamon and water. To prevent the apples from turning brown, all treated apple quarters should be bathed in them immediately. Strain after 5 minutes and transfer to another bowl. Wash, peel and quarter the apples, remove the stem, core and remnants of the flowers. Immediately bathe each finished quarter in the apple bath.
2. Cut the apple quarters by hand with an adjustable slicer or with a food processor (MUM etc.) into approx. 3 mm thick slices. Put the slices in the bath immediately, i.e. treat them like the apple quarters before. Strain the bathed apple slices. Strain the raisins. Keep the rum, discard the apple bath.

The nuts

1. Halve the walnut halves lengthways, leaving the smaller pieces as they are. Remove any remaining brown skin from the coconut meat and grate it into threads with a medium-fine grater.

The batter:

1. Put the egg yolks, orange juice, vanilla extract and sugar in a mixing bowl and mix with a whisk until foamy. Pour in the melted margarine in a thin stream while stirring.
2. Mix the flour with the baking powder well and add tablespoons to the sugar mass. Depending on the swellability of the flour, either add one tablespoon of orange juice if the dough is too firm or add one tablespoon of flour. The dough should drain off the whisk with long threads.

The protein:

1. Thoroughly clean the whisk and use a steel, absolutely grease-free mixing bowl. Add a pinch of salt to the egg white and beat with the highest level of whipping until the egg whites are firm.

In the meantime:

1. Cut the apple quarters by hand with an adjustable slicer or with a food processor (MUM etc.) into approx. 3 mm thick slices. Put the slices in the bath immediately, i.e. treat them like the apple quarters before. Strain the bathed apple slices. Strain the raisins. Keep the rum, discard the apple bath.
2. Mix the sour cream with the orange juice, sugar and tapioca flour. Mix with the diced orange peel and raisins under the apple slices. Finally, mix in the walnuts, the coconut and white bread flakes.
3. Preheat the oven to 180 degrees bottom heat.

Finish the batter:

1. Lift the egg whites by hand with a large spoon under the dough mass and mix homogeneously with a vertical stirring direction.

From dough to cake:

1. Approx. Pour 3/4 of the finished batter into the baking sheet and smooth it out. Spread the topping over it and cover the apples with the remaining batter. Decorate with 20 half walnuts.
2. Bake in the middle of the rack until golden brown in 40 minutes.
3. Take out, let cool and leave to mature in the refrigerator overnight, covered.
4. Cut into pieces as desired, garnish and serve cool to room temperature.

Annotation:

1. Butter loses its taste when baking (from 160 degrees) and can be replaced by margarine without any loss of taste. Margarine usually contains a little salt and there is no need to add salt to the dough.