Recipe

Apple Fancy Cake - German Recipe

Add Step-by-Step Photos	Lor / All my dishes 10 months, 3 weeks ago If you like apple cake then this one is a winner for sure. Prep:50m Cook:45m Servings:10	Lor
	german

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Fans

grumpybake

juels

minitindel

shazam

sunflower4

meals4abby

Ingredients

Topping:

25 g butter 2 Tbsp.

750 g apples

Note: 1 Pound = 453.59237 Grams

Ingredients:

125 g soft margarine or butter - 5/8 cup

125 g sugar - 5/8 cup

1 pkg Dr. Oetker Vanilla Sugar

1 pinch salt

2-3 drops lemon essence

3 eggs

200 g all-purpose flour - 2 cups

2 level tsp. Dr. Oetker Baking Powder

3-4 tsp. milk

Glaze:

6 tsp. apricot jam

2 tsp. water

Directions

Preheat the oven at the top and bottom. Grease the base of a springform tin.

To make the topping, melt the butter in a small pan.

Wash the apples, peel, cut into quarters, remove the core and make several lengthwise slits in each of the quartered apple pieces.

To make the cake mixture, work the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar, salt and lemon flavouring. Continue whisking until the mixture thickens.

Add 1 egg at a time, whisking each one for about 1/2 minute at the highest setting.

Mix together the flour and baking powder, sift and add to the butter or margarine and egg mixture in 2 stages, alternating with the milk, briefly stirring with the mixer at the medium setting.

Spoon the cake mixture into the springform tin and smooth out the surface. Arrange the apple quarters like a wreath on top and pour the melted butter over the apples.

Put the tin on a shelf in the oven.

Oven Temperatures:

Top/bottom heat: about 180°C/350°F (preheated)

Fan oven: about 160°C/325°F (not preheated), Gas mark 4 (not preheated)

Baking time: about 45 minutes.

To make the apricot glaze, rub the apricot jam through a sieve and bring to the boil in a small saucepan together with the water. Coat the cake with the apricot glaze immediately after taking the cake out of the oven. Release the springform tin and remove the cake. Leave on a rack to cool down.

NOTE: This recipe was published in the book German Baking Today by Dr. Oetker Verlag (ISBN 978-3-7670-0599-0).

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Comments

minitindel 10 months, 3 weeks ago said:
Wow !!!another beauty too thank you keep going lol

five plus

hugs tink

juels 10 months, 3 weeks ago said:
This sounds delicious and looks beautiful! You got my 5 and a beauty flag!

shazam 10 months, 3 weeks ago said:
Hey there Lor. Great recipe and high 5 to boot!

grumpybaker 8 months, 2 weeks ago said:
This sounds wonderful think I will give it a try! About the Vanilla Sugar, I'm not familiar with this? Could a tsp. of pure vanilla be used to replace it?

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