The Apple Cake Collection

Ingredients: 250 g flour  1 tsp baking powder  125 g cold butter  65 g sugar  1 pinch of salt  1 egg  500 g apples  Juice from 1 lemon  2 tbsp calvados  30 g sugar  1/2 tsp cinnamon  70 g chopped hazelnuts  3 tbsp apricot jam  Fat for the pan Preparation: 1. Mix the flour with the baking powder and sieve in a bowl.  2. Add the butter in flakes and knead in.  3. Add the sugar, salt and egg and work everything into a smooth dough.  4. Shape the dough into a ball and wrap it in foil.  5. Let rest for 60 minutes in a cool place. 6. In the meantime, peel the apples, remove the core and cut into wedges.  7. Drizzle with the lemon juice. 8. Roll out the dough and line the greased springform pan (26 cm Ø) with it.  9. Pull up on the edges.  10. Preheat the oven to 180 ° C (convection 160 ° C). 11. Spread the apple wedges on the dough in a fan shape.  12. Drizzle with the calvados.  13. ...

Ingredients: Dough: 100 g flour 2 medium eggs 100 g butter 100 g powdered sugar 2 tsp baking powder Filling: 1/2 kg apples 150 g sugar (syrup) + extra sugar (mould and spread) 2 tsp lemon juice (only to prevent apples browning) 20 g butter (the amount you need) Preparation: 1. Preheat the oven to 170°C (low). 2. Put 3 tbsp of sugar (or more if needed) in the mould and caramelise it, bathing the walls and bottom. You can also use a pan to melt the sugar. 3. Peel and core apples. Put the peels and the cores in a saucepan with 1/4 litre of water and 150 g sugar. Let boil until a light syrup is formed. Strain and put aside. 4. Cut the apples into thin slices (in the shape of halfmoon) and place them neatly in the mould, over the caramel. They must be well arranged because they will be on top of the cake. Place apples in concentric circles. 5. Spread sugar and some small pieces of butter on each layer. 6. Sift the flour and the baking powder and put it in a big bowl. Add the other ingredien...

Ingredients: 1 3/4 dl milk 2 tbsp butter, liquid, cooled a bit 1 egg yolk 70 g flour 1 pinch of salt 1 tbsp vanilla sugar 1 knife point baking powder 1 egg white, beaten stiff 2 apples (each around 140 g) 3 tbsp cinnamon-sugar Preparation: 1. Mix the milk, butter, vanilla sugar and egg yolks together well. 2. Mix the flour, salt and baking powder and add to the wet mix. Stir well. Let rest for approx. 20 minutes. 3. Pull in the stiff egg white. 4. Peel the apples, cut out the core, cut into 8 approx. 8mm thick rings, place in the prepared baking dish, pour the dough over them. 5. Bake in the middle of the oven preheated to 200 degrees for about 20 minutes. (Alternative: Coat the rings with dough and bake them in hot oil in a pan on both sides until brown.) 6. Take out the Chüechli, turn in the cinnamon sugar. Source of Recipe: Sent in by Sylvia via Postcrossing

Ingredients: 10 apples some cinnamon ans sugar Dough: 300 g flour 120 g butter 160 g sugar 1 egg 1/2 package baking powder 1/2 package vanilla sugar Frosting: 3 eggs 70 g sugar 1 package vanilla sugar 300 g sour cream Preparation: 1. Mix the peeled, sliced ​​apples with the sugar and cinnamon.  2. Prepare the dough and place in a 26 cm springform pan.  3. Add the apple mixture and bake at 180 °C for about 40 minutes.  4. For the topping, stir the egg yolks and sugar until foamy, beat the egg whites until stiff and add.  5. Mix with the sour cream, pour over the cake and continue baking until golden yellow. Source of Recipe: Sent in by Nadja via Postcrossing

Ingredients: 200 g sieved flour 1 egg 125 ml water salt 1 kg sourish apples thinly sliced 1 lemon 50 g raisins 150 g sugar 1/2 dsp cinnamon 50 g walnuts 150 g bread crumbs Preparation: 1. Knead the flour, egg, water and a pinch of salt into a dough. 2. Shape the dough into a ball, place on a floured worktop, brush with a little oil and, covered with a bowl, leave to rest for 20 minutes. 3. Sprinkle the apples with lemon juice and mix with the raisins, sugar, cinnamon, walnuts and a pinch of salt. Leave to rest for about 30 minutes. 4. In the meantime, brown the bread crumbs in a little butter. 5. Now lay a clean tea towel on the table and sprinkle well with flour. 6. Lay the dough in the middle, roll out with a rolling pin, stretch out with flour-covered hands until it is wafer-thin and cut away the remaining thick edges. 7. Brush two-thirds of the dough with melted butter and spread first the bread crumbs and then the apple mix over the bottom third. 8. Fold in the edges of the dough ...