Sunken Apple Cake 'Ravensburg'

Ingredients for 1 servings:

• 250 g margarine (see note)
• 180 g white sugar
• 5 eggs, size M
• 250 g wheat flour type 405
• 3 tbsp baking powder
• 150 g mango juice (see note)
• 1 tbsp vanilla extract
• 1 pinch of salt
• 100 g water
• 1 tbsp citric acid, crystalline
• 3 tbsp, heaped sugar, white
• 2 tsp cinnamon powder
• 4 large apples (Boskoop or Red Fuji)
• 60 g candied orange peel, in small cubes
• 80 g raisins
• 100 g sour cream
• 4 tbsp mango juice (see note)
• 3 tbsp white sugar
• 3 tbsp tapioca flour
• 60 g desiccated coconut, fresh or frozen
• 50 g white bread, dry, coarsely grated
• Margarine, for greasing the baking tin
• 100 ml brown rum, for soaking the raisins
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 20 minutes

A juicy, fruity apple pie, just as the people of Upper Swabia like it.

The recipe is for a 30 x 25 cm baking sheet. A hand or stand mixer is required to make the batter. Soak the raisins in rum for 4 hours. Moisten the baking sheet and line with baking paper. All ingredients should be at room temperature. Melt the margarine in a double boiler, but do not exceed 45 degrees Celsius. Weigh the sugar. Crack the eggs, separating the egg whites and yolks. Make sure that no yolk ends up in the egg whites, otherwise the beaten egg whites will not form. Mix the weighed wheat flour with the baking powder and set aside. Mix the citric acid with the sugar, cinnamon, and water. To prevent the apples from turning brown, immediately soak all the treated apple quarters in it. After 5 minutes, strain and place in another bowl. Wash, peel, and quarter the apples, removing the stems, cores, and any remaining blossoms. Immediately soak each finished quarter in the apple bath. Place the egg yolks, orange juice, vanilla extract, and sugar in a mixing bowl and whisk until frothy. While whisking, add the melted margarine in a thin stream. Combine the flour and baking powder well and add to the sugar mixture a tablespoon at a time. If the dough becomes too stiff, add orange juice a tablespoon at a time, depending on the flour’s ability to swell. Cut the apple quarters into approximately 3 mm thick slices by hand or with a food processor (MUM, etc.). Treat the slices as you did with the apple quarters. Strain the apple slices and raisins. Keep the rum and discard the apple bath. Mix the sour cream with the mango juice, sugar, and tapioca flour. Mix with the candied orange peel and raisins into the apple slices. Finally, mix in the coconut and grated white bread. Thoroughly clean the whisk and use a steel, grease-free mixing bowl. Add a pinch of salt to the egg whites and beat on high until stiff peaks form. Fold the egg whites into the batter by hand using a large spoon and mix vertically until smooth. Preheat the oven to 180°C (bottom heat). Pour about 3/4 of the finished batter into the baking sheet. Spread the topping over the batter and cover the apples with the remaining batter. Bake on the middle rack for 40 minutes until golden brown. Remove from the oven, let cool, and cover and refrigerate overnight. Cut into pieces as desired, garnish, and serve cool to room temperature. Note: Butter loses its flavor during baking and can be replaced with margarine without any loss of flavor. Margarine usually contains a little salt, so there is no need to add salt to the batter. If mango juice is unavailable, pulpy orange juice (with pulp) is a good substitute. You may need to add a little more sugar, as mango juice is considerably sweeter.