All good things must come to an end and at 6:30 a.m. I rolled out of bed and started getting the kids lunches ready. Thank goodness for the rice and curry left overs from last night!
It was my turn to walk my eldest to the bus stop. Absolutely necessary since it is pitch dark when she leaves the house. But the problem with going out in the cold and the dark is that when I come back in again I'm ready to curl up in bed with a cup of hot chocolate. So now at 8 a.m. I'm still tiered.
I've promised a German style apple cake and fried noodles for my husbands office party this evening and since we also have to go to a musical performance of the kids it's got to be done early. Oh and I almost forgot the chocolate chip cookies that I promised for the after school care teachers, all 12 of them!
But this post is primarily about the Apfelkuchen.
This is probably not a real Apfelkuchen because I merged 3 recipes. The only one that's on the internet is the pie crust. But they use American units and a food processor.
Serves 8; Preparation time: 3 hours (including "sitting" and baking)
Ingredients
| Pie Crust: | ||
| 170 g | Flour | |
| 40 g | Sugar | |
| 125 g | Butter, chilled | |
| 1 | Egg yolk | |
| <1 tbsp. | Whipping cream | |
| Caramelized Apples: | ||
| 850 g | Peeled and cored apples | |
| 40 g | Butter | |
| 100 g | Brown sugar | |
| 2 pk. | Vanilla sugar | |
| 1/4 tsp. | Cinnamon, ground | |
| Cake: | ||
| 125 g | Butter | |
| 125 g | Sugar | |
| 2 | Eggs, seperated | |
| 125 g | Flour | |
| 1 1/2 tsp. | Baking powder | |
| 1/4 tsp. | Salt | |
| 75 g | Ground almonds | |
| 60 ml | Milk |
Method:
The dough I made yesterday and put it in the fridge to rest. The technique used to make it is the same as the basic pastry. Unfortunately I forgot and put the sugar in with the flour and the butter and my fingers got exfoliated. Something that I've tried to avoid in the past.
The egg yolk and the cream get mixed together with a fork until they are well mixed. They don't have to be fluffy. And I used just under 1 tbsp. of cream and it was enough. If you have a larger egg yolk you should probably use a bit less.
I then mixed this in first with a fork,
which is probably a good idea if you have warmer hands. Then plop it was tightly wrapped in cling wrap and put in the fridge.
Today I'm starting with the apples. I peeled and cored them before realizing that I should weigh them so that's why the weight of the apples is after peeling and coring, which is a bit weird. Then I sliced them. My apples were largish so after cutting them in quarters I quartered each quarter.
I put my butter in a large skillet and melted it quickly. Then threw in the apples, sprinkled over the sugars, tossed and then allowed to cook on medium-high heat.
I think I have the wrong apples because they let a lot of water but in the end it all evaporated and things are looking good. The apples need constant turning especially after the water has dissolved and the sugar starts to caramelize. At this stage the apples will start glistening and maybe even brown (which mine didn't). The important thing to keep in mind is that the apples are now cooked and thus very fragile. So if you don't want to put apple puree on your cake be very, very gentle with the apples. Remove them from the heat and then set them aside.
If you want you can sprinkle some ground cinnamon on your apples. This will make them more Christmassy. I used 3 pinches on mine. My cinnamon is very strong because I have the real stuff, fresh from Sri Lanka.
Usually I would have gotten the pastry ready while the apples were cooking but today my judgement is a bit wonky due to me almost falling asleep. So when I started with the apples I thought, "what shall I do while they are caramelizing?" and came up with the answer "I can just write about it" So now I have apples and no pastry shell to put them in :( Ah but my post is getting along well.
I rolled out my pastry to fit in my 10", non-stick, springform pan and tried to pick it up and it all fell to pieces. I've never had this happen to this dough before. I contemplated just putting it in piece by piece but then I couldn't have taken a nice photo to share with you. So I opted to knead it all together again and re-roll it. I gave it a good knead because it seemed like it needed it! The second rolling came out perfect, so my guess is that a good kneading was exactly what it needed. Anyways when you do knead your pastry just remember you are NOT making bread and if you over knead it or are too hard on it your pastry will not be light and fluffy. So just push it around enough that it holds together.
I trimmed the edges with a plastic knife, which you can see in the picture. The only reason it is there is because my camera refused to focus on the pie dough so I had to put something inside to get it to focus!
Anyways, now the pie crust is in the oven at 190 C in a fan oven and is baking blind. That is, I pricked the dough, covered it in aluminium foil, poured in my baking beans and put it in the oven for 20 minutes. Voila!
Now I just have to make the filling which is pretty simple. I used a hand mixer to beat the butter and sugar together because I felt like there was not quite enough batter for my big mixer. Once they were fluffy I added in the egg yolk and mixed it until just combined, i.e. I couldn't see any egg yolk anymore! Then I added in the milk and beat that just a tiny bit. Next came the flour, salt, baking powder and ground almonds.
These dry items I mixed in with a spatula.
Then I beat the egg whites. I like to do this in a tall, thin "bowl" because they beat quicker. Turn the bowl upside down for a quick check to see if the egg whites are beaten enough ...
...and then add them to the mix. Now extremely gently fold in the egg whites. You want to keep as much air in there as possible.
Finally, I put the cake together. First the cake mix went in and then I arranged my apples on top (which I gave a quick stir before hand). Last time when I tried a similar cake the fruit all moved to the middle of the cake so I made sure that the apples went all the way to the edges. I'm hoping that I didn't over load the cake because that would mean I can't post this :( Now the cake went in the oven at 160 C (fan oven) for 40 minutes.
Allow the cake to cool for 10 minutes and remove the sides of the springform. Then put it on a wire mesh to cool further. Once it's cooled (it doesn't need to be completely cold) carefully remove the base of your springform. If you use a non-stick spring form do not cut the cake on the non-stick surface. The coating will come off and that stuff is carcinogenic (since I first wrote this this fact has been proven wrong!). You don't want to be eating it.
I can't wait to try it this evening with some whipped cream.
