Covered Baked Apple Cake from Tray
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 650 g flour
- 200 g suar
- 2 egg (s)
- 400 g butter, cold
- 150 g raisins
- 4 tablespoon rum
- 2 kg apples, large tart ones
- 1 lemon (s)
- 1 packet pudding powder
- 750 g whipped cream
- 1 packet vanilla sugar
- 125 g suar
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Knead the flour, 200 g sugar, 2 eggs and butter in flakes to form a smooth shortcrust pastry and leave to rest for 30 minutes.
- Wash the raisins, pat dry and mix with the rum. Let the rum soak in.
- Peel, halve and core the apples, drizzle with lemon juice from the lemon.
- Roll out half of the shortcrust pastry in a greased drip pan (approx. 339 cm). Press the dough up a little at the edge. Fill half apples with the raisins and place them close together on the dough.
- Mix the pudding powder and 150 g cream until smooth. Bring 600 g of cream, vanilla sugar and 125 g of sugar to the boil. Stir in the pudding and bring to the boil again briefly. Pour on the apples.
- Roll out the remaining dough into three strips and place on top of the apples. Press the edges of the dough into place.
- Bake the cake in the preheated oven (top / bottom heat 200 °, hot air 175 °) for 1 - 1.25 hours.
- Whisk the egg yolks and brush the cake with it a quarter of an hour before the end of the baking time.
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