EatSen · Recipes
Classic German apple cake with a shortcrust pastry base and thinly sliced apples, sprinkled with cinnamon and sugar – a timeless cake for any occasion.
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per serving
Place the plain flour, baking powder, salt and caster sugar in a bowl. Add the cold butter in pieces and rub in with your fingertips until the mixture resembles breadcrumbs. Add the egg and quickly bring together into a smooth shortcrust pastry.
Flatten the pastry, wrap in cling film and leave to rest in the fridge for 30 minutes.
Peel, core and slice the apples thinly using a mandoline. Drizzle with lemon juice to prevent browning.
Roll out the pastry on a lightly floured surface into a round and line a greased springform tin (26 cm). Press up the sides to form a border approx. 2 cm high.
Arrange the apple slices in a circular pattern from the outside inwards on the pastry base. Mix the caster sugar and cinnamon and sprinkle evenly over the apples. Scatter small pieces of butter over the apple slices.
Bake in a preheated conventional oven at 180 °C for approx. 45 minutes, until the base is golden and the apples are lightly caramelised.
Remove the cake from the oven and leave to cool in the tin for 15 minutes. Then release the side of the springform tin and carefully turn the cake out onto a wire rack.
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