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
Combine the flour, baking powder, salt, and sugar in a bowl. Add the cold butter, cut into pieces, and rub in with your fingertips until the mixture resembles coarse crumbs. Add the egg and quickly knead into a smooth shortcrust pastry.
Flatten the dough, wrap in plastic wrap, and let rest in the refrigerator for 30 minutes.
Peel, core, and slice the apples thinly using a mandoline. Drizzle with lemon juice to prevent browning.
Roll out the dough on a lightly floured surface into a round shape and fit it into a greased springform pan (26 cm). Press up the edges to form a rim approximately 2 cm high.
Arrange the apple slices in a circular pattern on the dough base, working from the outside in. Mix the sugar and cinnamon and sprinkle evenly over the apples. Dot the apple slices with small pieces of butter.
Bake in a preheated conventional oven at 180 °C for approximately 45 minutes, until the crust is golden brown and the apples are lightly caramelized.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then release the sides of the springform pan and carefully invert the cake onto a cooling rack.
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