John Myers
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Shortcrust Pastry: APPLE ~ ROSE ~ CAKE
The perfect shortcrust pastry: apple ~ rose ~ cake recipe with a picture and simple step-by-step instructions.
INGREDIENTS dough:
- 200 g Flour type 550
- 1 tsp easy go. Baking powder
- 80 g Sugar
- 100 g Butter / margarine
- 1 Organic egg size L
- 1 pinch Salt
INGREDIENTS Filling:
- 6 piece Apple Breaburn
- 1 Organic lemon
- 1 Organic orange
- 3 piece Cloves
- 1 tsp Salt
- 1 whole Cinnamon stick
also:
- 2 tbsp Berry mix jelly or
- Jelly to your own taste
- 1 tbsp Chopped nuts
- 2 tbsp Sugar, cream and caramel
- Lemon powdered sugar to taste
Preparation of the apples:
- First put 3 liters of water in a spacious saucepan. Cut the lemon and orange into slices and add to the water. Beat the cinnamon stick and add to the water with the cloves and salt. Let the water boil for 10 minutes.
- In the meantime, wash the apples and use a core cutter to remove the core of the apples. DO NOT PEtbsp APPLES !!!! Then slice one apple into very thin slices, the others into “slightly” thicker slices (approx. 2-3mm)
- Remove the saucepan from the stove. Put the apple slices in the stock and let it steep for 12-15 minutes. Then drain into a sieve and remove the lemon, orange, cloves and cinnamon stick. Lay out the apple slices on kitchen paper to dry.
Preparation of the dough:
- Line the bottom of the springform pan with baking paper and lightly grease the edge. Make a shortcrust pastry from the ingredients in the dough and press it into the springform pan. Work out a 2cm high edge.
- Preheat the oven to 200 ° O / bottom heat (180 ° hot air). Bake on the middle rack.
- Spread the 2 tablespoons of jelly on the dough base and spread the nuts on top. Do the same with the caramel sugar.
- Turn the center of the rose out of a thin slice of apple and do the same with the thicker slices. The size is determined by the number of slices. Place one rose blossom close to each other on the floor until the floor is covered with blossoms.
- Finally, sieve a thick layer of powdered sugar over it and put the tin in the oven. The cake is baked for 30 minutes, with the grill function being switched on for the last 5 minutes.
- At the end of the baking time, take the tin out of the oven, loosen the edge and pull the baking paper with the cake onto a wire rack. Let the cake cool completely. Simply a pleasure with whipped vanilla cream !!!!
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