October – Cake

Ingredients for 6 servings:

• 125 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• ⅛ liter milk
• 250 g flour
• 1 tsp baking powder
• 125 g butter, for the mold
• Powdered sugar (for dusting)
• 50 g raisins
• 4 tbsp rum (for soaking the raisins)
• 2 kg apples, approx. 15 normal-sized
• ¼ liter white wine
• 1 lemon(s), juice + zest
• 150 g sugar
• 2 packs of vanilla pudding powder (for cooking)

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

made of several layers with apples and raisins

Soak the raisins in rum, cover, and let it soak (best done the night before baking). Peel the apples, core them, and cut them into thin slices. Mix the wine with 4 tbsp. lemon juice, grated lemon zest, 150g sugar, and 2 packets of vanilla pudding powder and bring to a boil once. Cook the apple slices in the rum, but DO NOT let them boil any longer so they don’t turn into mush. Drain the raisins and stir them into the compote, cover, and let cool. Meanwhile: Cream the butter with the sugar, vanilla sugar, and 1 pinch of salt until fluffy. First, gradually stir in the eggs, then the milk, and finally the flour mixed with the baking powder. Butter a shallow 24cm cake tin (or pizza tin) and add a small ladleful of the batter. Bake in a preheated oven at 200°C for 10-12 minutes until golden brown. The crust should have a golden brown edge. Slide the finished layer onto a wire rack and let it cool. Repeat with the remaining batter. This will make enough for 8-10 layers! Now place the first layer on a cake plate. Spread with apple compote and place the next layer on top. Spread with more apple compote and continue until all the compote is used up. The final layer will, of course, be a layer. Let the cake cool slightly in the refrigerator and dust with powdered sugar before serving.