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Russian apple pie for a small dish

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Ingredients for 12 servings:

  • 125 g butter
  • 125 g sugar
  • 3 small eggs
  • 125 g flour
  • 65 g hazelnuts, ground
  • 2 tsp baking powder
  • 1 tbsp cocoa powder
  • 1 tsp cinnamon
  • milk, some
  • Egg liqueur, as desired
  • 4 tbsp rum
  • 2 apples
  • powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

20 cm springform pan; a very moist and aromatic cake

Preparation: Peel, core, and dice the apples, mix them with the rum in a bowl, and let them sit for about half an hour. Beat the butter until smooth, then add the sugar and continue stirring until the sugar crystals are no longer visible. Beat in the eggs one at a time, about 30 seconds each. Mix the flour with the hazelnuts, baking powder, cocoa, and cinnamon. Briefly stir in a little milk and egg liqueur to form a very thick batter. Fold in the apples and pour the batter into a greased and floured 20cm springform pan. Bake at 180°C (top/bottom heat) or 160°C (convection oven) for about 1 hour. Test with a skewer if done. Dust with powdered sugar before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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