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.