The Apple Cake Collection

Ingredients: 200 g sieved flour 1 egg 125 ml water salt 1 kg sourish apples thinly sliced 1 lemon 50 g raisins 150 g sugar 1/2 dsp cinnamon 50 g walnuts 150 g bread crumbs Preparation: 1. Knead the flour, egg, water and a pinch of salt into a dough. 2. Shape the dough into a ball, place on a floured worktop, brush with a little oil and, covered with a bowl, leave to rest for 20 minutes. 3. Sprinkle the apples with lemon juice and mix with the raisins, sugar, cinnamon, walnuts and a pinch of salt. Leave to rest for about 30 minutes. 4. In the meantime, brown the bread crumbs in a little butter. 5. Now lay a clean tea towel on the table and sprinkle well with flour. 6. Lay the dough in the middle, roll out with a rolling pin, stretch out with flour-covered hands until it is wafer-thin and cut away the remaining thick edges. 7. Brush two-thirds of the dough with melted butter and spread first the bread crumbs and then the apple mix over the bottom third. 8. Fold in the edges of the dough

Ingredients: 180 g flour 80 g ground hazelnuts 70 g sugar 70 g brown (raw cane) sugar 1/2 package backing powder 1 package vanilla sugar 80 g butter (room temperature) 400 g applesauce 1 tbsp mulled wine sugar or cinnamon sugar 2 tbsp chopped almonds 40 g marzipan Preparation: 1. Mix the first seven ingredients into a crumbly dough with a spoon. 2. Put 2/3 of the dough into a greased springform and add a small edge. 3. Spread applesauce on top and sprinkle with mulled wine sugar. 4. Mix rest of the dough with almonds and marzipan, spread lightly on applesauce layer. 5. Bake in pre-heated oven at 180° C circulating air for 30-35 minutes, let cool in form. Tastes good lukewarm with vanilla ice cream. Source of Recipe: Sent in by Barbara via Postcrossing