The Apple Cake Collection

Ingredients: 2 sour apples 50 g butter 3 tbsp honey 250 ml milk 2 eggs 1 pinch cinnamon 1 tbsp icing sugar 4 slices wheat toast bread 300 g heavy sour cream (Schmand) Preparation: 1. Wash apples, cut in half, core and cut into thin slices. 2. Melt 1 tbsp butter in a pan and fry the apple slices in a medium heat from both sides for about 2 minutes. 3. Add honey and 3-4 tablespoons of water and let the apples stew until the liquid is boiled away and the honey is caramelised. 4. Remove the pan from the heat. 5. Whisk milk, eggs, cinnamon and icing sugar and soak the toast slices in it. 6. Melt the rest of the butter in a pan, fry the slices of bread from both sides until crispy, then halve diagonally and place on plates. 7. Distribute the apple slices on top and top with heavy sour cream. Source of Recipe: Edeka.de

Ingredients: 4 eggs 4 big apples 1 cup flour 1 cup sugar 1 tsp baking powder Semolina or breadcrumbs Preparation: 1. Beat sugar and eggs together. 2. Add flower and baking powder to the dough. 3. Peel and core apples and slice them. 4. Butter a baking tray and sprinkle with semolina or breadcrumbs. 5. Spread sliced apples on the baking tray. 6. Pour dough on the baking tray. 7. Bake the cake for 40 minutes. Source of Recipe: Sent in by Marina via Postcrossing.

Ingredients: 300 g flour 190 g butter 75 g marzipan 200 g sugar 1 pinch salt 2 eggs 2 pck vanilla sugar 5 apples (for example Boskop) 100 g ground almonds 100 g chopped almonds 2 tbsp shelled almonds 100 g quince jelly flour for rolling Fat for the mold Preparation: 1. Mix the flour with 150 g butter, the marzipan, 100 g sugar and salt to a dough, if necessary knead a little ice water in. Wrap in foil and refrigerate for 30 minutes. 2. Roll out the dough on a floured work surface and place a greased springform (24 cm diameter). 3. Separate the eggs. Beat the egg yolks with 2 tablespoons water, remaining sugar and vanilla sugar until frothy. 4. Wash 3 apples, peel, remove the core and grate coarsely. Mix with ground and chopped almonds and fold under the egg cream. Beat the egg whites until stiff and mix into the cream. Spread the apple mixture on the dough. 5. Preheat the oven to 180 ° C (circulating air 160 ° C). Peel remaining apples, prick out the core and slice

1. Rotate pans while baking. 2. For level layer cake stacking, evenly slice off the dome top with a serrated knife. 3. Don’t doctor the oven temperature and cooking time for faster baking. 4. Substitute at your own risk. 5. If using egg whites for meringues, make sure to keep your fingers out of the egg whites, as oils from your hands can flatten the meringue. 6. Unless otherwise stated in a recipe, always start a baked recipe with room temperature eggs and room temperature butter. 7. Be gentle with pie crust (and other pastry dough) and bread for that matter. 8. For pie crust and quick breads (like scones and biscuits) let the dough rest in the refrigerator for 30 minutes, to make it easier to handle. 9. For pie crust and quick breads, roll and cut the dough quickly, so you get it in the oven while it’s still cool. 10. Always flour your work surface, rolling pin, hands, cookie cutters, or knife before rolling and cutting dough.

Happy Apple Pie Day everyone! I hope you celebrate this day by eating some nice fresh baked apple pie. Have fun everyone.