John Myers
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Apple Strudel in Cake Shape
The perfect apple strudel in cake shape recipe with a picture and simple step-by-step instructions.
Pastry:
- 350 g Wheat flour type 405
- 10 g Salt
- 150 g Butter
- 1 Pc. Egg
Filling:
- 1,3 kg Apple boskop
- 100 g Ground nuts
- 50 g Sultanas
- 2 tsp Cinnamon
- Grated lemon peel
- 20 ml Rum
Cream:
- 500 ml Milk
- 40 g Sugar
- 1 packet Custard powder
- 1 Pc. Vanilla pods (pulp only)
Decoration:
- 400 ml Cream
- 2 packet Cream stiffener
- 50 g Flaked almonds
- 30 ml Zotron juice
- 20 g Powdered sugar
- First make the strudel dough. To do this, the butter is first melted and then all components are kneaded into a dough and left to rise in a warm place for about 35 minutes.
filling
- The apples are peeled, cored and quartered, then the apples are sliced with a grater. Apples, sugar, sultanas, cinnamon, lemon peel and rum are mixed together in a large bowl and seasoned well.
Roll out the dough and top it
- Take off the strudel pastry and butter it. Then cover with the apple-raisin-rum mixture and roll up. Care must be taken to ensure that 2 round cake shapes can be cut out later. So shape the strudel into 2 large rolls. Now the strudel is baked at 175C for about 30 minutes and now and then brushed with a little butter. While baking, the custard can be cooked, the almond leaves roasted in a pan and the shane whipped. When the dough is baked, it is cut out twice with the help of a cake tin and has to cool down a little.
Decoration
- For the decoration, an apple is cut into thin slices
Put together
- A vanilla mirror is placed on the cake plate and the first strudel base is placed immediately afterwards. The rest of the vanilla cream comes on top of this. The second strudel base is placed on top and then decorated with a few dots of cream, apple wedges and roasted almond flakes.
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