This recipe makes a delicious pastry especially during in the apple season. Easily made and an eye-catcher, this cake is sure to please everyone.
80 g (⅓ cup) butter
180 g (¾ cup) confectioners’ sugar
395 g (1 ⅔ cups) flour
1.27 kg (2.8 lbs) apples
120 g (½ cup) sultana
juice from 1 lemon
zest from 1 lemon
1 teaspoon ground ginger
120 g (½ cup) ground hazelnut
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons sugar, heaped
3 tablespoons flour, heaped
1 teaspoon baking powder
For dough, mix soft butter with icing sugar, then add in egg and mix in as well. Sift in flour over top and knead well. Form into ball, then wrap in plastic wrap and refrigerate for 30 minutes.
For filling, peel apples, remove core, and quarter. Cut quarters into thin slices and place them in bowl. Wash sultana in warm water and dry with paper towel. Mix apples, sultana, lemon zest and juice, ginger, ground hazelnut and cinnamon.
Take dough out of fridge and roll into circle. Place spring form pan on top and cut out dough 4 cm (1.6 inches) away from edge.
Grease spring form pan, or alternatively, cover inside with baking paper. Place rolled out dough into the spring form. Press edges of dough and poke bottom with fork. Add filling on top of dough. Bake at 180°C (350°C) in pre-heated oven for 25 minutes.
For meringue, separate eggs, and mix whites with 2 tbsp cold water until stiff. Add sugar and mix well. Carefully fold in sifted flour and baking powder as well as yolk. Spread meringue on baked cake once done.
Bake again for 20 minutes.
Credit: Burda Moden, September 1980