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: 1 1/2 kg apples, peeled, cored 150 g granulated sugar 150 g breadcrumbs 80 g butter 1 tsp cinnamon 1 tbsp vanilla sugar 80 g raisins 2 tbsp rum pastry 100 g butter, to brush Preparation: 1. Quarter the apples, cut into slices approx. 3 mm thick. 2. Heat the butter in a pan, add breadcrumbs, roast until golden brown, chill. 3. Mix apples with crystal and vanilla sugar as well as cinnamon, rum and raisins. 4. Roll up the strudel dough, brush with liquid butter, pull out thinly on a floured cloth, cut off the edges. 5. Sprinkle strudel dough with breadcrumb mixture, group apples on top, roll tight, close ends. 6. Place on a buttered baking sheet, brush vigorously again with liquid butter, bake in the preheated oven at 220 ° C for about 40 minutes. 7. Sprinkle with icing sugar, serve warm or cold. Source of recipe: Sent in by Brigitte via Postcrossing