A great cake recipe for any occasion:
The cake must be baked the day before eating!!!
Whisk together flour and baking powder. Add shortening, about half the sugar, vanilla sugar and egg, knead everything together. Chill dough for half an hour. Remove peel from apples, core and dice. Sprinkle with juice of one lemon. Stir through one third of wine, pudding powder and cinnamon. Bring rest of wine and sugar to boil, stir in pudding powder, bring to boil. Cool. Roll out dough to about 1/2cm thickness. Line a greased cake springform pan (26 cm ø) with it. Prick dough. Spread apples evenly on dough. Pour pudding on top. Bake cake at 175 °C for about 1 1/2 hours. Cool cake for 24 hours. Heat jam, spread on cake.
Tip from Armin Rossmeier (TV chef at Sat.1)
Bake with apple. Boskop is best suited.
The Germans’ favorite fruit also plays a major role in the kitchen. There are around 20 delicious varieties to choose from. Whether you prefer apples with a fine spicy or mild aroma is purely a matter of taste. Some apple varieties are exceptionally crunchy. Their firm flesh is therefore ideal for baking. The Boskop is particularly suitable for juicy cakes and pies. It doesn’t matter whether it’s the green or the red one. Its hearty, fruity acidity really comes to the fore during baking.
By the way, apples are also ideal sources of vitamins. They contain provitamin A and
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