Shortcrust Pastry: APPLE CAKE Under Wire Rack

Mix the flour with baking powder and sift on the work surface. Add sugar, salt and a little lemon zest. Let the egg slide into the middle. Mix the egg and a little flour with a fork.

Now put the cold margarine (or butter) in smaller pieces around the egg. Knead everything quickly with your hands to form an elastic dough (margarine (butter) should not get warm). Shape the dough into a ball, wrap it in cling film and let it rest for 30 minutes in the refrigerator.

While waiting, peel the apples with the peeler, quarter them and remove the core. Cut the apple quarters into small pieces. Put the apple pieces with the raisins, sugar and water in a saucepan and bring to the boil. Stir in between.

Mix the pudding powder with 2 tablespoons of water until smooth. When half of the apples have disintegrated, stir in the pudding powder and bring to the boil again. Remove the pot from the stove and let the apple mixture cool down a little.

Line the bottom of the springform pan with baking paper or grease it lightly and sprinkle with breadcrumbs. Preheat the oven to 160 ° hot air (180 ° U / O heat).

Take the dough ball out of the refrigerator and roll it out onto the work surface as thick as the back of a knife. First, wheel out the base plate and place it in the mold. Then rub out 3 strips of 4cm width and cover the edge of the springform pan with them. Pour in the cooled apple mixture.

If the edge is slightly above the apple mixture, fold it inwards. Knead the remains of the dough together and roll out again, but this time very thinly. Cut about 1 / 2cm narrow strips from this and place them in a grid on the apple filling.

Now put the pan in the oven and bake for 30 - 40 minutes (depending on the degree of browning required). Select the middle rail for hot air and the lower rail for U / O heat.

When the baking process is complete, take the mold out of the oven and place on a wire rack to cool. The rim has already loosened itself and can be removed when the cake has cooled. Dust with powdered sugar before serving and then enjoy :-)))

Since we are a 2 person household, I freeze half of the cake. To do this, divide the cake into 12 or 16 pieces. Cut the baking paper into 6cm wide strips and place between the cut points. Place pieces of cake in a freezer container. The paper does not freeze and so each piece of cake can be removed individually if necessary.