John Myers
Spanish Applepie
The perfect spanish applepie recipe with a picture and simple step-by-step instructions.
- 4 medium sized Elstar apples
- 200 g Soft butter
- 200 g Sugar
- 200 g Flour
- 4 Eggs
- 200 g Ground hazelnuts
- 2 tablespoon Unsweetened cocoa
- 2 teaspoon Ground cinnamon
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 4 tablespoon Rum
- 3 tablespoon Sugar
- 150 Milliliters Milk 3.8
- Wash the apples and remove the core. Now cut the apples into medium-sized cubes. Put the apple cubes in a larger bowl. Now distribute the sugar and rum over it, mix well and cover and let stand for about an hour. Mix the apple cubes again and again.
- In a mixing bowl, beat the butter, sugar and vanilla sugar until creamy. Add the eggs and stir in. Add the hazelnuts, cocoa and cinnamon and stir in as well. Mix the flour with the baking powder, sieve over it and stir everything well. Stir in the milk. Finally add the apple cubes to the batter and fold in. Put the dough in the prepared springform pan and smooth it out.
- Place the cake in the oven preheated to 175 degrees and bake for about 65-70 minutes. (Chopsticks sample) After the baking time, let the cake rest for 10 minutes with the oven door closed, then take it out of the oven and let it cool down in the tin. If you want, you can sprinkle the cake with powdered sugar before serving.
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