John Myers
Ingredients for 12 servings:
- 3 m.-sized apples
- 125 g pumpernickel
- 200 g butter, soft
- 200 g flour
- 4 eggs
- ½ pack of baking powder
- 3 tbsp cocoa
- 3 tbsp rum
- 1 tsp, leveled cinnamon powder
- 130 g sugar
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 40 minutes
old GDR recipe – spicy in taste due to the bread
Preheat the oven to 190°C fan/convection oven. Peel and quarter the apples, and remove the cores. Then coarsely grate them and let them marinate in 3 tablespoons of rum for at least 1 hour. Finely chop the pumpernickel and chop finely in a whisk. Sift together the flour, cocoa, and baking powder. Separate the eggs. Cream the softened butter with the sugar, cinnamon, and egg yolk until fluffy. Add the pumpernickel and continue whisking. Gradually stir in the sifted flour, adding a little more rum if needed. Stir in the marinated grated apples and their liquid. Beat the egg whites until stiff peaks form and fold in immediately. Line a 26cm springform pan with baking paper and grease the sides. Pour in the batter, smooth it out, and bake in the preheated oven for about 55 minutes (use a toothpick to check if it’s cooked through!). Let the cake cool in the pan, then transfer it to a plate and decorate as desired.
Facebook Comments