The Apple Cake Collection

Ingredients: 500 g apples 375 g butter 1/2 package baking powder 1/2 tsp cinnamon 250 g butter pinch of salt 250 g sugar 4 eggs 50 g whipping cream powdered sugar Preparation: 1. Peel, quarter and core apples. Cut into slices. 2. Mix flour, baking powder and cinnamon. 3. Whisk butter, salt and sugar until creamy. 4. Add eggs, flour mix and cream. 5. Mix apples in.  6. Pour dough into a greased form. 7. Bake in preheated oven (150° C circulating air) 25 min. 8. Take out and dust with powdered sugar. Source of Recipe: Sent in by Birgit via Postcrossing

Ingredients: 4 big apples (Boskoop) 30 g butter + some more 2 tbsp sultanas 2 tbsp rum 40 g hazelnuts 2 tbsp honey 1 level tsp cinnamon 2 egg yolks 2 tbsp sugar Mark of a vanilla pod 1 tbsp food starch 1/4 l milk Preparation:  1. Wash apples, remove core and put into a form greased with butter. 2. Soak sultanas in rum for 10 minutes. 3. Roast hazelnuts and chop roughly. 4. Mix sultanas and nuts with honey and cinnamon and fill into apples, distribute the rest of the filling around the apples. 5. Put flakes of butter on top, cover the form with aluminium foil and bake in the oven for 30 min at 180°C. 6. For the sauce mix egg yolks, sugar and mark of a vanilla pod in a pot and beat with the hand mixer until creamy. 7. Add food starch while stirring. 8. Heat milk in a pot and add egg mixture at low heat into the milk, stirring constantly, until creamy. 9. Pour sauce over apples and enjoy. Source of Recipe: Sent in by Yvonne 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: 10 apples some cinnamon ans sugar Dough: 300 g flour 120 g butter 160 g sugar 1 egg 1/2 package baking powder 1/2 package vanilla sugar Frosting: 3 eggs 70 g sugar 1 package vanilla sugar 300 g sour cream Preparation: 1. Mix the peeled, sliced ​​apples with the sugar and cinnamon.  2. Prepare the dough and place in a 26 cm springform pan.  3. Add the apple mixture and bake at 180 °C for about 40 minutes.  4. For the topping, stir the egg yolks and sugar until foamy, beat the egg whites until stiff and add.  5. Mix with the sour cream, pour over the cake and continue baking until golden yellow. Source of Recipe: Sent in by Nadja via Postcrossing

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

Ingredients: 1 apple milk oatmeal cinnamon Preparation: 1. Cut an apple into small pieces. 2. Mix apple pieces with milk and oatmeal. 3. Put into microwave for around 2 minutes. 4. Sprinkle with cinnamon. Source of Recipe: Sent in by Nadine via Postcrossing

Ingredients: Filling: 75 g sugar 1 tbsp untreated lemon peel 3 tbsp lemon juice 1 cinnamon stick 500 g sour apples Dough: 200 g butter 150 g sugar 4 eggs 1 tbsp untreated lemon peel 200 g flour fat and 2 tbsp breadcrumbs for the form 2 tbsp powdered sugar to dust Preparation: 1. Boil 200 ml water with sugar, lemon, lemon zest and cinnamon stick and switch off the stove. 2. Slice the apples and add to the lemon stock. 3. Bring to the boil and simmer covered for 2 minutes and then let cool. 4. Mix the butter and sugar until frothy. 5. Add eggs and lemon zest and finally mix in the flour. 6. Preheat the oven to 175°C. 7. Grease springform and sprinkle with breadcrumbs. 8. Smooth out half of the dough in the form. 9. Drain the apples and spread them on the dough without cinnamon stick. 10. Spread the rest of the dough over it. 11. Bake the cake on the bottom shelf for about 40 minutes. 12. Sprinkle with powdered sugar before serving. Source of recipe: Sent

Ingredients: 250 g flour 1 tsp baking powder 125 g margarine 225 g sugar 1 pinch of salt 1 egg 1 kg apples 100 g butter 1 package vanilla sugar 6 tbsp cream 125 g almond flakes Preparation: 1. Mix flour, baking powder, margarine, 75 g sugar, a pinch of salt and egg into a dough and put into a springform. 2. Slice apples into small pieces and spread on the dough. 3. Melt butter, add 150 g sugar, vanilla sugar, cream and almond flakes and spread over the apple filling. 4. Bake at 170°C for ca. 1 hour. Source of Recipe: Sent in by Ina via Postcrossing

Ingredients: Dough: 1 tbsp rosemary needles 170 g wheat flour type 405 some flour for tarte form and work surface 100 g soft butter some butter to grease the form 1 tsp icing sugar 1 egg Filling: 50 g soft butter 50 g icing sugar 1 yolk 50 g of ground almonds 1 small lemon 600-800 g of apples 1 tbsp rosemary needles brown sugar to sprinkle Furthermore: 250 g mascarpone 250 g whipped cream 250 g fresh mixed berries icing sugar for dusting Preparation: 1. Finely chop the rosemary needles. 2. Mix flour, butter, icing sugar, egg and 1-2 tsp of cold water quickly into a smooth dough. 3. Wrap in foil and allow to rest in the fridge for about 1 hour. 4. Grease a tarte form (24 cm) with butter and sprinkle with a little flour. 5. Roll out the dough on a lightly floured work surface slightly larger than the tarte form. 6. Put the dough in the form, press it down and place it in the freezer for about 20 minutes. 7. For the filling mix butter with icing sugar u

Ingredients: (15 pieces) For the yeast dough: 1 cube yeast 200 ml milk 80 g butter 80 g sugar 500 g flour 1 egg 1 tsp salt 1 tsp vanilla extract For the filling: 4 - 5 apples (for example Boskop or Elstar) 3 tbsp sugar 1/2 tsp cinnamon 1/2 lemon 70 g soft butter 4 tbsp sugar 1/2 teaspoon cinnamon Icing sugar for sprinkling Preparation: 1.) For the yeast dough, put milk and butter in a small saucepan and cook slowly on the stove over low heat until the milk is lukewarm and the butter has melted. Put the milk and butter mixture in a bowl. Crumble in the yeast and stir. Add sugar, flour, egg, salt and vanilla extract and knead into a smooth dough. If the dough is too sticky, then knead in a little more flour. Cover the yeast dough in a warm place for 1 - 2 hours. 2.) In the meantime, peel the apples, core them and cut into small pieces. Stir with 3 tablespoons sugar, 1/2 teaspoon cinnamon and the lemon juice and simmer in a saucepan for 5 - 10 minutes. 3

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

Ingredients: 250 g soft butter 300 g sugar 500 g flour + something to work 4 egg yolks 4 tsp milk about 1.25 kg Boskoop apples 100 g cranberries 1 tbsp orange peel 125 g  frozen blackberries 300 g quark 90 ml cream 2 tbsp sugar Preparation: 1. Quickly knead butter, 200 g sugar, flour, egg yolk and milk  into a dough. 2. Refrigerate wrapped for 1 hour. 3. Core apples and dice them. 4. Carefully caramelise 50 g sugar in a pan. 5. Add the apples, toss well, cover and simmer for about 5 minutes, mix with cranberries and let cool. 6. Preheat oven to 190 degrees (convection 170). 7. Roll out approx. 2/3 of the dough on a floured work surface approx. 5 mm thick. 8. Grease a round baking tin (26 cm diameter), lay out the bottom and approx. 3 cm edge with the dough. 9. Add the apple-cranberry mixture, sprinkle with orange peel. 10. From the remaining dough roll the lid and put it on, slightly press on the edges, sprinkle with the remaining sugar.  11. Pierce with the

Ingredients: 2 sour apples 50 g butter 3 tbsp honey 250 ml milk 2 eggs 1 pinch cinnamon 1 tbsp icing sugar 4 slices wheat toast bread 300 g heavy sour cream (Schmand) Preparation: 1. Wash apples, cut in half, core and cut into thin slices. 2. Melt 1 tbsp butter in a pan and fry the apple slices in a medium heat from both sides for about 2 minutes. 3. Add honey and 3-4 tablespoons of water and let the apples stew until the liquid is boiled away and the honey is caramelised. 4. Remove the pan from the heat. 5. Whisk milk, eggs, cinnamon and icing sugar and soak the toast slices in it. 6. Melt the rest of the butter in a pan, fry the slices of bread from both sides until crispy, then halve diagonally and place on plates. 7. Distribute the apple slices on top and top with heavy sour cream. Source of Recipe: Edeka.de

Ingredients: 300 g flour 190 g butter 75 g marzipan 200 g sugar 1 pinch salt 2 eggs 2 pck vanilla sugar 5 apples (for example Boskop) 100 g ground almonds 100 g chopped almonds 2 tbsp shelled almonds 100 g quince jelly flour for rolling Fat for the mold Preparation: 1. Mix the flour with 150 g butter, the marzipan, 100 g sugar and salt to a dough, if necessary knead a little ice water in. Wrap in foil and refrigerate for 30 minutes. 2. Roll out the dough on a floured work surface and place a greased springform (24 cm diameter). 3. Separate the eggs. Beat the egg yolks with 2 tablespoons water, remaining sugar and vanilla sugar until frothy. 4. Wash 3 apples, peel, remove the core and grate coarsely. Mix with ground and chopped almonds and fold under the egg cream. Beat the egg whites until stiff and mix into the cream. Spread the apple mixture on the dough. 5. Preheat the oven to 180 ° C (circulating air 160 ° C). Peel remaining apples, prick out the core and slice

Ingredients: 2-3 apples 1-2 sweet potatoes raisins to taste chopped almonds to taste about 150 ml maple syrup or honey diluted with water cornflakes butter Preparations: 1. Peel and pre-cook the sweet potatoes. 2. Wash the apples, core them. 3. Slice sweet potatoes and apples. 4. Grease a baking dish and preheat the oven to 200 degrees. 5. Alternately place the apple and sweet potato slices in the greased baking dish, adding raisins and almonds as desired. 6. Pour maple syrup over it. 7. Top up with a layer of cornflakes and add some butter flakes. 8. Bake the casserole dish on a medium rack at 200 degrees until the apple slices are done (toothpick test, until everything feels soft). 9. Serve the dessert warm with a scoop of vanilla ice cream. Source of Recipe: Sent in by Kate via Postcrossing

Ingredients: 125 g soft butter 250 g sugar or less, depending on the sweetness of the apples 3 egg yolks 1 pinch of salt 1 kg quark 75 g semolina 1 package vanilla sauce powder 1 coated tsp baking powder 500 - 750 g apples 50 g of sultanas 3 egg whites Preparation: 1. Mix all ingredients (except apples, sultanas and egg whites) with a whisk into a smooth dough. 2. Wash the apples, peel them, cut into quarters, remove the core, cut into fine leaves and add together with the sultanas to the dough. 3. Beat the egg whites until stiff and fold in gently. 4. Grease Springform. 5. Pour in the dough, spread a little higher towards the middle and bake. 6. Bake at 180 -190 °C for 55 -60 minutes at the lower insertion strip. 7. Let rest at 0 °C for 5 - 10 minutes. Source of Recipe: Sent in by Gudrun via Postcrossing (Das blaue Kochbuch)

Ingredients: 125 g butter 125 g sugar 1 package vanilla sugar 2 eggs 125 g flour 2 tbsp cocoa powder 1/2 package backing powder 2 apples powdered sugar for dusting Preparation: 1. Mix everything except apples and powdered sugar for the dough. 2. Peel apples, core them and slice into small pieces. 3. Mix apple pieces with dough. 4. Fill the dough into a container fit for the microwave (round or box-shaped). 5. Bake for 12 minutes at 600 watt. 6. Dust with powdered sugar before serving. Source of Recipe: Chefkoch.de

Ingredients: Dough: 180 g flour 80 g ground hazelnuts 70 g sugar 70 g brown sugar (raw cane sugar) 1/2 package baking powder 1 package vanilla sugar 80 g butter (room temperature) Filling: ca. 400 g applesauce 1 tbsp mulled wine sugar or cinnamon sugar ca. 2 tbsp chopped almonds ca. 40 g marzipan Preparation: 1. Mix the ingredients for the dough with a spoon until you have a crumbly dough. 2. Spread 2/3 of the dough in a greased springform, press lightly and form a small rim (1-2 cm). 3. Spread the applesauce on the dough and sprinkle with mulled wine sugar. 4. Mix the rest of the dough with almonds and marzipan and spread loosely over the applesauce layer. 5. Bake in a pre-heated oven at 180 °C (circulating air) for ca. 30-35 minutes, let cool in the form after baking. 6. Can be served lukewarm with vanilla ice cream. Source of Recipe: Sent in by Barbara via Postcrossing.