Apple Fancy Cake - German |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If you like apple cake then this one is a winner for sure. 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:
1. Preheat the oven at the top and bottom. Grease the base of a springform tin.
2. To make the topping, melt the butter in a small pan.
3. Wash the apples, peel, cut into quarters, remove the core and make several lengthwise slits in each of the quartered apple pieces.
4. 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.
5. Add 1 egg at a time, whisking each one for about 1/2 minute at the highest setting.
6. 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.
7. 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.
8. Put the tin on a shelf in the oven.
9. Oven Temperatures:
10. Top/bottom heat: about 180°C/350°F (preheated)
11. Fan oven: about 160°C/325°F (not preheated), Gas mark 4 (not preheated)
12. Baking time: about 45 minutes.
13. 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.
14. 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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