The Apple Cake Collection

Ingredients: Applesauce with pieces Breadcrumbs Sugar Butter Whipped cream Powdered sugar Preparation: 1. Fill the applesauce into a baking dish. 2. Mix breadcrumbs and sugar. 3. Melt butter in a pan and brown the breadcrumb/sugar mix while stirring constantly. 4. Spread on the applesauce and let cool. 5. Whip the cream together with powdered sugar and spread in the baking dish. Source of Recipe: Sent in by Katy via Postcrossing

Ingredients: 375 g flour 1 package yeast dough garant (Hefeteig Garant) 125 g sugar 1 package vanilla sugar 1 knife point cinnamon 2 eggs (size M) 100 g soft butter or margarine 200 ml milk 2 red apples Preparation: 1. Use a mixer with dough hooks to knead flour, yeast dough garant, sugar, vanilla sugar, cinnamon, eggs, butter or margarine and milk into a smooth dough. 2. Wash 1 red apple, cut into thin slices and cut out motives for decoration. 3. Cut other apple into small pieces and knead into dough. 4. Fill dough into 6 greased mugs (approx. 200 ml) and decorate with apple motives. 5. Put mugs on a baking tray and bake on lower third around 30 min at 180° C two-sided heat (pre-heated) or 160° C circulating air (pre-heated). 6. Let cake cool in mugs for 10 min and serve warm. Source of Recipe: Dr. Oetker

Ingredients: 250 g buckwheat flour  2 eggs  salt  750 ml cider  3 tart apples  2 tbsp butter  crème fraîche  freshly ground black pepper Preparation: 1. Mix the flour with the eggs, a strong pinch of salt and the cider to a smooth dough.  2. Cover the dough and let it soak for at least 20 minutes. 3. Bake 12 small thin pancakes out of the batter in an ungreased crêpes pan and keep warm. 4. Wash the apples, dry them and cut out the core.  5. Cut the apples into rings and fry them in hot butter until soft. 6. Arrange the apple rings in a bowl.  7. Stir the crème fraîche until smooth and sprinkle thickly with freshly ground black pepper. Serve with the crepes. Source of Recipe: t-online

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. Mix the sugar and cinnamon with the hazelnuts and sprinkle over the apples. 14. Bake the tart in the oven for

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