My granny's apple cake is a real piece of home. With a crispy shortcrust pastry and juicy apples refined with cinnamon and sugar, every bite is a delight. The unmistakable scent of freshly baked apples fills the house and brings back fond memories of my childhood in the kitchen.
Stefie
8-12
30-40 minutes
Austrian
Cakes
45-50 Min
First make the 1-2-3 shortcrust pastry.
Prepare apples: Peel, quarter and core the apples, then cut into small cubes or thin slices. In a large bowl, mix the sugar, cinnamon, lemon juice and raisins (optional) and season to taste.
Prepare the pastry: Prepare the shortcrust pastry as described in my Recipe for 1-2-3 shortcrust pastry and divide it into two equal halves. On a lightly floured surface, roll out the first half to about 0.3-0.5 mm thick and place it in a greased springform pan (26 cm diameter), pulling up the edge slightly.
Add breadcrumbs: Sprinkle the breadcrumbs evenly over the dough base. They absorb the moisture from the apples and ensure that the base does not become soggy.
Add filling: Place the apple mixture on the dough base and spread it evenly.
Prepare the lid: Roll out the second half of the dough to about 0.4 cm thick and cut strips out of it.
Cover the cake alternately with the dough strips and the typical apple cake pattern.
Coat the cake: Coat the lid with the beaten egg yolk for a golden colour.
Bake: Bake the cake in a preheated oven at 180 °C (top/bottom heat) for about 45–50 minutes, until the lid is golden brown.
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