The Apple Cake Collection

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 it once.  10. Remove from pan and

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. Pierce with the

Ingredients: 1 cup sugar 4 eggs 1 cup flour pinch of salt 1/2 tsp soda 1 kg apples Preparation: 1. Peel and core apples, slice into pieces. 2. Fill apples into a spring form. 3. Mix ingredients for the dough. 4. Pour dough into spring form. 5. Bake at 180° C for 30-40 minutes. Source of Recipe: Sent in by Any via Postcrossing

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