Summary

Ingredients

For the dough:

• 400 g flour
• 220 g butter
• 180 g powdered suar
• 5 tablespoon sour cream
• 4 egg yolks
• 1 teaspoon Baking powder

For the filling: with apple

• 1 ¼ kg apple
• 1 lemon (s), juice it
• 0.5 liter ½ apple juice
• 50 grams sugar
• 1 ½ pack pudding powder as required (vanilla or cream)

For the filling: with coconut

• 4 egg whites
• 200 g powdered suar
• 200 g desiccated coconut
• 1 tablespoon cornstarch or potato flour

For the filling: with nuts

• 4 egg (s)
• 250 g nuts, round
• 150 grams sugar
• 1 tablespoon cocoa powder
• 1 tablespoon flour
• 1 tablespoon breadcrumbs
• 1 teaspoon Baking powder

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Instructions

1. Make a kneading dough from the dough ingredients. Wrap in foil and put in a cool place for about 30 minutes.
2. In the meantime, peel and grate the apples for the apple filling, drizzle with lemon juice and sauté briefly in a saucepan. Pour in the apple juice and simmer briefly. Use it to make a pudding with sugar and pudding powder. Let cool down.
3. For the coconut filling, beat 4 egg whites and sugar over steam to a firm snow and stir until the mixture is slightly warm to the touch, always stirring well. Take off the water. Mix the flour with the coconut flakes and fold them into the egg whites.
4. For the nut filling, separate 4 eggs first. Beat the egg whites until stiff, pouring in 150 g of sugar. Add the egg yolks and mix well with the egg whites. Pour the nuts, flour, cocoa, breadcrumbs and baking powder over the egg white and egg yolk mixture and fold in loosely.
5. Line a baking sheet (a deep baking sheet or with a baking frame) with half of the dough.
6. First spread the apple pudding on top, then add the coconut filling and then the nut filling. Spread the remaining shortcrust pastry on top.
7. Bake in a preheated oven at 175 ° C top / bottom heat for about 30 minutes.