Apple Stack Cake

Ingredients for 1 servings:

• 120 g lard or butter
• 90 g sugar
• 1 egg(s), size M
• 110 g beet syrup
• 100 ml buttermilk
• 500 g flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ginger powder
• 2 packets of vanilla sugar
• 500 g apples (apple rings), dried
• 400 g sugar
• 1 tsp cinnamon
• ¼ tsp clove powder
• 1 tsp allspice powder
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Layer cake from the Apalache Mountains

First, cover the apple rings with water in a saucepan and simmer for about 15 minutes until soft. Then drain, reserving the cooking water, and let the apples cool slightly. Then add the sugar and spices. Puree in a blender, adding a few spoonfuls of the cooking water if desired. It should be a fairly thick applesauce. A few smaller apple pieces are fine. Then let the apple mixture cool and divide into five equal portions. For the dough, beat the lard and sugar with a hand mixer until fluffy. Mix in the egg, beet syrup, and buttermilk one after the other. Sift together the flour, baking powder, salt, ginger powder, and vanilla sugar and mix in about half of them with the mixer. Knead in the rest of the flour mixture by hand. The dough should be soft but not sticky. If not, add a little more flour. Cut off 6 equal-sized pieces of dough and roll them out to the size of a 25 cm diameter springform pan. Bake the pastry layers individually on baking paper in a preheated oven at 180°C for about 10-11 minutes, then let them cool on a towel. Place the first layer in the springform pan and cover with a portion of applesauce. Repeat this process until the fifth layer is reached. Finally, place the last layer on top. Refrigerate until the next day. Dust generously with powdered sugar before serving. Tip: The remaining cooking water makes a delicious apple juice to drink.