BAked Apple Pie
Germany
Mix flour, baking powder and 100g sugar,
add butter/margarine and the egg and knead into
a smooth dough. Leave the dough to cool down for
about 30 minutes. Wash and dry the raisins and
sprinkle them with rum. Peel the apples and core them.
Half of the dough should be rolled out at the bottom of
a spring form pan (260mm), then close the brim of
the form. Form the rest of the dough to a roll, lay it
along the brim and squeeze against it. Distribute the
apple slices and add the raisins.
Stir the custard powder and 150g of the whipped cream
until smooth. Bring the 600g remaining whipped cream,
vanilla sugar and 125g sugar to a boil, add the custard
mix while stirring, and bring to a boil again, then pour the
entire mix over the apples.
Bake for about 75 minutes in an oven preheated to
175°C (or 150°C for a fan-assisted oven), gas mark 2.
Almond flakes should be spread over the cake shortly
before done. Leave the cake to cool down in the form for
10-12 hours. Last but not least, sprinkle the icing sugar
on top of the cake.
250 g
225 g
½ sachet
1
150 g
50 g
1 TBSP
11
1 sachet
flour
sugar
baking powder
egg
butter/ margarine
raisins
rum
little, sour apples
custard powder
(vanilla flavour)
750 g
1 sachet
2 TBSP
1 TBSP
whipped cream
vanilla sugar
almond flakes
icing sugar