John Myers
Baking: Apple and Nut Cake in Three Layers
The perfect baking: apple and nut cake in three layers recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 250 g Sugar
- 5 piece Free range eggs
- 1 pinch Salt
- 400 g Flour
- 8 tablespoon Cream
- 2 tablespoon Brandy
- 1 packet Baking powder
- 800 g Apple wedges
- 1 packet Custard powder
- 100 ml Apple juice
- 1 tablespoon Sugar
- 200 g Ground nuts
- 1 teaspoon Baking cocoa
- 0,5 teaspoon Cinnamon
- Fat and crumbs for the mold
- Powdered sugar
- Mix the butter, sugar and eggs until frothy. Stir in salt, baking powder, flour, cream and brandy and then divide the batter.
- Place the first half of the dough in a greased and crumbled springform pan (rectangular) and distribute evenly.
- Mix the apple wedges with sugar, pudding powder and juice and spread on the light dough.
- Now add the nuts, cinnamon and cocoa to the second half of the dough. If the dough is too heavy, add a little milk until it falls off the spoon with difficulty. So cover the apples.
- Bake in the preheated oven at around 180 degrees for about 30 – 35 minutes. (Toothpick sample)
- When the cake has cooled, sprinkle with powdered sugar and serve with whipped cream.
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