John Myers
Ingredients for 1 servings:
- 500 g flour (use half wholemeal flour if necessary)
- 200 g sugar
- 250 g margarine or butter
- 2 eggs
- 2 vanilla sugar
- 1 baking powder
- 1 kg apples
- possibly raisins if required
- e.g. cinnamon
- n. B. sugar
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
super tasty, juicy, keeps fresh for a long time – popular and very versatile
This recipe is very simple. My aunt Inge taught it to me as a child, and I baked it for my parents and friends back then, and it’s still my favorite recipe to this day. Put all the ingredients, except for the apples, into a large bowl and knead into a firm dough by hand. It’s a little easier with margarine if it’s warmed up a bit—otherwise, it needs the warmth of your hands to soften it, and it takes a little longer for the dough to hold together. Once the dough forms a large ball, divide it into two pieces and chill in the refrigerator for about 30 minutes (this makes it easier to roll out). During this time, peel, core, and slice the apples. First, remove half of the dough from the refrigerator and roll it out on a piece of parchment paper (a sheet of foil on the floured dough makes this easier). Then arrange the apple slices in a fan shape (like fish scales) on the dough. Sprinkle with cinnamon and sugar, and, if desired, scatter raisins on top. My aunt soaked the raisins in rum. I skip this because my kids don’t like raisins and shouldn’t consume alcohol. Roll out the second half of the dough between sheets of plastic wrap to roughly the size of the baking sheet, peel off one sheet of plastic wrap, and carefully place it on the apples (it gets better with time – maybe try it with two people at first). If the dough sticks to the plastic wrap, rubbing it with your hands (due to the heat) can loosen it. Bake in a preheated oven at 200°C for about 20-30 minutes. I personally like the cake very light, but my father-in-law prefers it lightly browned – try it yourself… Tips: The dough is a real all-rounder. I also use it for crumble cakes and freeze the other half – it tastes great with plums, cherries from a jar, and the kids also love it with crumbles for crumble cookies. So you don’t have to hunt down the crumble recipe: 200g flour, 200g sugar, 200g butter – cinnamon to taste. I’ll be making the cookie cutters with this dough for Christmas. PS: Since my children were born, I’ve been trying to bake a little healthier – with a whole-wheat flour content of up to about 50%, the cake tastes really good, and so does the crumble – even to die-hard whole-wheat haters.
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