Roast apple cake
With delicious
Filling
The recipe
I wanted a delicious apple pie, but I didn't want to bake the same recipe again.
So I looked around for what you could bake and came across an old recipe book and read something about a roast apple cake.
You have to try. Fully delicious.
It's not really hard either and it's worth the effort to invest.In the cake are actually whole apples, which are only peeled and cored.
I couldn't imagine that at all, but it's really a great recipe.
Recipe:
For the dough:
- 220 g wheat flour
- 3/4 coated teaspoon baking powder
- 75g sugar
- 1 pck. Bourbon vanilla sugar
- 1 pinch salt
- 100 g Soft butter
- 25ml milk
For the filling:
- 8 – 10 apples (depending on the size of the apples and your springform pan)
- 2.5 pck. Pudding powder vanilla
- 2 pck. Bourbon vanilla sugar
- 1.2 l milk
- 3 egg yolks
- 80g sugar
The quantities vary a little, of course, depending on the size of your springform and how high you make the edge in the springform.
These are now my experience values for a 28cm springform in which I pulled up the edge to the top (approx. 5-6 cm).
Preparation:
First, preheat the oven to 180°C above and under heat. Then peel and core the apples as if you wanted to make roast apples.
Then mix the flour and baking powder in a mixing bowl, then add the sugar, vanilla sugar and salt.
Now warm the butter and stir. Then add the milk and stir until a supple dough has been formed.
Now remove the dough from the bowl and halve. Spread one half evenly on the bottom of the springform.
Form a roll from the second part of the dough and place it on the edge of the springform pan and then press up at the edge, connecting to the bottom. At the bottom, pierce the dough with a fork all over the surface.
Bring the milk to the boil and remove about 200ml from the milk and stir in the custard powder, egg yolks and vanilla sugar. When the milk is boiled, stir in the prepared mixture and bring to the boil again.
Meanwhile, place the prepared apples on the bottom of the springform pan (with the holes up). Who wants can now fill the roasting apples with raisins and almond leaves.
When the pudding is ready to cook, take directly from the cooking place and gently spread over the apples until the cake tin is well filled. Put the cake in on a baking grate in the middle slot into the preheated oven and bake for 55 – 60 min.
After baking, the cake should look something like the picture and must cool down for about an hour in a cool room.
After that, it can be touched and enjoyed.
If you cut it too warm, it will disintegrate and not stay in shape.
Anrichten und Genießen
Now the cake is ready to serene and hopefully very tasty.
I hope you enjoyed it again and you like the recipe.
I liked it very well.
Try it out and please leave me a comment.
See you.
Your Tom
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