My family’s favourite fruit is apple and this, unsurprisingly often dictates the flavour of our home made desserts. I have so many recipes of various apple cakes and somehow they do not seem to be enough. Every new discovery of making an apple cake in a different way quickly becomes a family favourite requested to be repeated over and over again.
In a recent trip to Germany we have stumbled upon this apple cake recipe book, Apfel-kuchen by Elisabeth Bangert which seems to be the answer to my husband’s prayers. Glancing through the pages I have asked which of the recipes shall I prepare first and his immediate response was that it really doesn’t matter, I could start from the first recipe and every day make one cake until the book is done. Why not indeed? If only Father Christmas could give presents every day…
Based on the available ingredients at home I have selected one of the book recipes and what a result. One of the most delicious apple cakes we have ever made has quickly filled the kitchen with irresistible arroma. Crunchy almond caramelised top hiding melting apple slices with a hint of lemon, surrounded by a soft and thin cake base. Absolute perfection. No surprise that the Germans really do know how to bake the best in the world apple cakes. Grateful for the book and looking forward to attempt the remaining recipes. According to the index order, of course. Just to make someone special happy.
1. In a sauce pan add 100g of the butter, three table spoons of cream and two table spoons of sugar. Bring to the heat and mix until the sugar has dissolved and the butter has melted. Set aside and let it cool slightly.
2. In the meantime, whisk the remaining softened butter, the sugar and the vanilla. Gradually, one by one, add the eggs continuously whisking. Add the flour and whisk until combined.
3. Peal the apples and cut them into thin slices. Mix with three table spoons of lemon juice.
4. Lay a baking form with a baking paper. Pour over the cake mixture and spread evenly. Carefully arrange on top the apple slices and sprinkle over with some sugar. Graze the apples with the mixture of melted butter and cream. Sprinkle over the almond flakes.
5. Bake in the oven for 50 minutes at 175C. When ready, take the cake out of the oven and let it rest until completely cool than take out of the form and present on a serving plate.