480 g flour
1 teasp baking powder
200 g sugar
360 g butter
6 egg yolks
2 tblsp double cream
Mix flour, sugar, baking powder and sift into the bowl. Butter cut into small pieces and add along with the egg yolks and creams. Knead the dough and divide in half. Cool in a refrigerator for about one hour.
Ingredients for the filling:
8 sour apples, peeled and cut into half-slices
60 ml water
200 g granulated sugar (if the apples are sweeter – use less)
2 teaspoons cinnamon
2 tablespoons cornflour
2 tablespoons lemon juice
Simmer the Apples with the water,covered, for about 15 minutes, do not mix. Add the sugar and cinnamon and mix lightly. Add cornflour and lemon juice.
Grease a spring-form baking tin well. Roll out half of the dough and line the base of the tin, bake at 180°C for about 10 minutes. Remove from the oven and spoon the apple mixture over the base. Roll out the remaining dough and cover the top ( for a different topping you can grate the dough on a large hole grater). Bake for about 1 hour until the cake is golden brown and cooked through. Sprinkle with icing sugar when baked.
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