The Apple Cake Collection

Ingredients: (15 pieces) For the yeast dough: 1 cube yeast 200 ml milk 80 g butter 80 g sugar 500 g flour 1 egg 1 tsp salt 1 tsp vanilla extract For the filling: 4 - 5 apples (for example Boskop or Elstar) 3 tbsp sugar 1/2 tsp cinnamon 1/2 lemon 70 g soft butter 4 tbsp sugar 1/2 teaspoon cinnamon Icing sugar for sprinkling Preparation: 1.) For the yeast dough, put milk and butter in a small saucepan and cook slowly on the stove over low heat until the milk is lukewarm and the butter has melted. Put the milk and butter mixture in a bowl. Crumble in the yeast and stir. Add sugar, flour, egg, salt and vanilla extract and knead into a smooth dough. If the dough is too sticky, then knead in a little more flour. Cover the yeast dough in a warm place for 1 - 2 hours. 2.) In the meantime, peel the apples, core them and cut into small pieces. Stir with 3 tablespoons sugar, 1/2 teaspoon cinnamon and the lemon juice and simmer in a saucepan for 5 - 10 minutes. 3...

Ingredients: 1 glass- about 250 grams 4 eggs 1 glass sugar 2 glasses flour 1 glass ground nuts half a glass oil 1 tsp soda 1 tsp baking powder 4 smaller apples cut into large cubes Preparation: 1. Whisk eggs with sugar. 2. Add the rest of the ingredients, continue to whisk. 3. At the end add apples and stir lightly. 4. Bake 30-35 minutes at about 165 degrees Celsius. Source of Recipe: Sent in by Ela via Postcrossing

Ingredients: 1 liter milk 250 g milk rice 1 lemon 60 g pistachio kernels 60 g almonds 1 egg 70 ml milk 100 g flour 3 apples 6 tbsp butter lard mint leaves powdered sugar Preparation: 1. Boil the milk and rice with constant stirring, reduce the heat and, with the lid closed, cook gently over low heat for approx. 20 minutes, stir once, switch off the oven and let it rest for 10-15 minutes.  2. Meanwhile, wash lemon, dry, rub 1 tablespoon of shell.  3. Finely grind pistachios and almonds in a food processor, put everything under the cooked milk rice, keep warm. 4. Separate the egg, stir the egg yolks with the milk, stir in the flour.  5. Let it swell for 10 minutes.  6. Beat egg whites until stiff and fold in.  7. Cut apples into finger-thick slices.  8. Heat clarified butter in a deep frying pan.  9. Pull the apple rings through the dough and bake in the hot clarified butter until golden brown, turning i...

1. Roll your pastry dough on a sheet of lightly floured wax paper. Invert the pastry right over the pan, or filling, and peel the paper off. 2. You can patch tears in pastry by pinching or pressing it back together. 3. Don’t ever stretch pastry dough. 4. For added colour and luster, brush the top of crusts, scones, rolls or biscuits with cream just before baking. 5. For conventional and convection baking, resist opening the oven door until the minimum baking time has passed, or you will release the oven heat and upset the baking time. 6. Preheat like your life depends on it. 7. Cool before frosting. 8. Bake in advance. 9. Mix in order. 10. Don’t overbeat or underbeat the batter.

Ingredients: 250 g soft butter 300 g sugar 500 g flour + something to work 4 egg yolks 4 tsp milk about 1.25 kg Boskoop apples 100 g cranberries 1 tbsp orange peel 125 g  frozen blackberries 300 g quark 90 ml cream 2 tbsp sugar Preparation: 1. Quickly knead butter, 200 g sugar, flour, egg yolk and milk  into a dough. 2. Refrigerate wrapped for 1 hour. 3. Core apples and dice them. 4. Carefully caramelise 50 g sugar in a pan. 5. Add the apples, toss well, cover and simmer for about 5 minutes, mix with cranberries and let cool. 6. Preheat oven to 190 degrees (convection 170). 7. Roll out approx. 2/3 of the dough on a floured work surface approx. 5 mm thick. 8. Grease a round baking tin (26 cm diameter), lay out the bottom and approx. 3 cm edge with the dough. 9. Add the apple-cranberry mixture, sprinkle with orange peel. 10. From the remaining dough roll the lid and put it on, slightly press on the edges, sprinkle with the remaining sugar.  11. Pi...