John Myers
Apple Biscuit Cake
The perfect apple biscuit cake recipe with a picture and simple step-by-step instructions.
- 4 29 ml. Apple boskop
- 2 tablespoon Lemon juice
- 200 g Biscuits
- 200 g Butter / margerine
- 1 pinch Saz
- 1 Knife point Ground cinnamon
- 220 gr Sugar
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 280 g Flour
- 3 Eggs
- Prepare the dough! First I turn on the oven to 175 degrees with O / U heat. With convection at 150 degrees. Now I weigh the biscuits (the shortbread biscuits) and break them up into small pieces and grind them into my little mulinette, I put the fine biscuit crumbs in a bowl. Now I take a sieve with a bowl underneath so that the juice is caught and pour the diced apples a 420 ml. Into the sieve and let the juice drain into the bowl. I drizzle the apple cubes with the lemon juice. I grease the 5 tumbler glasses a 1000 ml. And sprinkle them with breadcrumbs. In a mixing bowl I put butter or margerine, salt, ground cinnamon, sugar with vanilla sugar and stir all with the whisk of the mixer to a creamy mass, then gradually add the three eggs and are stirred in again. The baking powder is mixed with the flour and briefly stirred in. Now the crumbs are folded in with a whisk and then the apple cubes are also lifted in. I distribute the finished dough up to halfway in each glass (because the dough is still rising) and slide everything into the oven on the second lowest rail.
- Baking the dough in the jars! After the Bach time I try the chopsticks, take the jars out of the oven and immediately turn the lids on them to create a vacuum that keeps the cake fresh for at least 6-8 weeks. To cool down and overnight I put the jars on a train Location If you now feel like baking the apple biscuit cake, then I wish you all the best and have fun!
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