Ingredients for a 28 cm Ø springform pan:
For the dough:
250 g wholemeal spelt flour (80 %)
100 g whole cane sugar
1 egg
1 teaspoon cream of tartar baking powder
For the filling:
½ l white wine
½ l apple juice
180 g whole cane sugar
1 sachet vanilla sugar
2 sachets vanilla pudding powder
1 kg apples
For the garnish:
⅛ l cream
some egg liqueur
Preparation:
- For the shortcrust pastry, mix the wholemeal spelt flour with the whole cane sugar, the egg and the cream of tartar until a smooth dough is formed. Immediately spread the dough evenly into the greased springform pan, forming a rim.
- Wash and clean the apples, remove the core, then finely slice or coarsely grate the apples and place on the pastry base.
- For the filling, prepare a pudding using the white wine, apple juice, vanilla pudding powder and whole cane sugar. After cooking, allow the pudding to cool slightly, then pour over the apples.
- Bake the cake for about an hour at 180 degrees C. Leave to cool in the tin, then remove from the springform tin and leave the apple cake to cool in the tin overnight.
- Before serving, whip the cream, add the egg liqueur and use it to garnish the apple cake.
