The Apple Cake Collection

Apples (Malus) belong to the plant genus of the pomaceous fruits (Pyrinae) from the family of the rose plants (Rosaceae), which also includes pear, raspberry, plum, almond and cherry. There are more than 30,000 apple varieties worldwide, and 2,000 varieties in Germany alone. However, only about 25 varieties are cultivated in fruit-growing. Among the best known are Boskop, Pink Lady, Gala, Cox Orange, Golden Delicious, Elstar, Gloster, Jonagold and Granny Smith. More than 30 vitamins and trace elements, 100 to 180 milligrams of potassium and many valuable minerals such as phosphorus, calcium, magnesium or iron contains one apple. These active ingredients stimulate the metabolism and purify the blood. Most of the vitamins are directly under the shell of the apple. Therefore: eat apples unpeeled if possible! Apples emit ethylene gas which accelerates the ripening of other fruits and vegetables. Therefore they should always be stored separately.

Ingredients: 3 large egg yolks 1 cup sugar, divided 2 cups all-purpose flour 1 tsp baking powder 9 ounces (1 stick + 2 tablespoons) room-temperature butter 1 tbsp vanilla 1 tbsp cocoa powder 4 large egg whites 3 (12- to 14-ounce) cups of grated apples Preparation: To make the dough: In a medium bowl, beat together egg yolks and 1/2 cup sugar until it's thick and lemon-colored. In a large bowl, mix together flour, baking powder, butter, and vanilla. Then add the egg-yolk mixture and mix thoroughly. Divide dough into 3 pieces. Mix 1 portion of dough with cocoa powder until well blended. Wrap each piece of dough in plastic wrap and refrigerate for 3 hours. To assemble the cake: Heat oven to 350 degrees F (180 °C). Lightly coat a 13x9-inch pan with cooking spray. Take out one piece of dough and roll it to fit the bottom of the prepared pan. Spread the apple evenly over the base of the cake. Remove the cocoa-flavored dough from the refrigerator and grate it on top of

Ingredients: 65 g butter 65 g sugar 1 package vanilla sugar 1 egg 150 g flour 1/2 tsp baking powder 5-7 tbsp applesauce 2 tbsp almond flakes Preparation: 1. Knead butter, sugar, vanilla sugar, egg, flour and baking powder together to a crumbly dough. 2. Put 2/3 of the dough into a springform pan and form a thin cake ground. 3. Spread the applesauce onto the cake ground. 4. Crumble the rest of the dough on top (Streusel) and sprinkle almond flakes over it. Baking Time: 30 minutes at 160 °C (two-sided heat) Source of Recipe: Received on a postcard via Postcrossing by Beate

Ingredients: Dough: 400 g flour 4 tsp baking powder 70 g sugar 1 package Vanilla sugar 2 eggs 4 tsp milk 150 g butter Filling: 1.5 kg apples (sour) 50 g raisins 50 g sliced ​​almonds 50 g soft butter 1 package Vanilla sugar 100 - 150 g sugar cinnamon Milk + 1 egg yolk to spread Icing: 250 g powdered sugar 2 tbsp sugar 1 tbsp water Preparation: 1. For the filling, peel the apples, remove seeds and cut into small pieces. Stew the apple pieces with 50 g of sugar, vanilla sugar, almonds, raisins and butter until the apples are soft. Then season the apple filling with sugar and cinnamon. 2. For the dough, mix the flour with the baking powder, then knead the remaining ingredients in. Cool the dough for about 30 minutes. 3. Divide the dough in half. One half is now rolled between two sheets of baking paper to the size of the baking tray that you are using. The upper baking paper is now removed from the dough and the dough is placed in a deep baking tray. 4. Then y