Apple and walnut cake

Name: Apple and walnut cake
Ingredients: 500 g flour; 100 g lard; 150 g sour cream; 2 tablespoons sugar; 1 egg yolk; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 15 g flour to adjust the dough; 15 ml mineral water; 10 g flour for rolling out; 1500 g apples; 4 tablespoons sugar; 1 teaspoon cinnamon; 8 g vanilla sugar; 200 g walnut kernels

Dessert - Apple and walnut cake by Denisa J. - Recipia

Apple and walnut cake has a tender crust and a golden lattice top. Mom makes it with grated apples and toasted walnuts, sandwiched between thin layers of dough made with sour cream and lard. I prefer to cut the lattice strips a little wider. Preparation: 35 minutes. Cooking: 48 minutes. Rest: 20 minutes. Total time: 103 minutes. Servings: 16. About 360 kcal and 6 g of protein per serving.

Ingredients

For the dough

500 g flour
100 g lard
150 g sour cream
2 tablespoons sugar
1 egg yolk
1/4 teaspoon salt
1 teaspoon ground cinnamon
15 g flour to adjust the dough
15 ml mineral water
10 g flour for rolling out

For the filling

1500 g apples
4 tablespoons sugar
1 teaspoon cinnamon
8 g vanilla sugar
200 g walnut kernels

Preparation

1. Mix 500 g flour, the lard, sour cream, sugar, egg yolk, salt and cinnamon. Knead until you have a smooth, elastic dough. If it is too soft, work in up to 15 g flour to adjust it; if it is too stiff, add 15 ml mineral water. 2. Cover the bowl with a towel and refrigerate the dough for 20 minutes. 3. Heat the oven to 180°C. Put the walnuts on a baking tray and toast them for 5 minutes, until fragrant. Let them cool. 4. Peel the apples and grate them using the large holes of a grater. Cook them in a pan over low heat with the sugar, cinnamon and vanilla sugar for 8 minutes, until soft. Drain off any excess juice and let the filling cool for 20 minutes. 5. Chop the cooled walnuts and mix them with the apples. 6. Divide the dough into two pieces, one larger than the other. Sprinkle the work surface with the flour for rolling out and roll the larger piece to fit the pan. Place it in the pan and prick it with a fork. 7. Spread the filling over the pastry and level it out. Roll out the second piece of dough, cut it into strips and arrange them on top in a lattice. 8. Bake the cake at 180°C for 35 minutes, until golden brown.

Notes

For a nut-free version, you can leave them out; the dough contains gluten, dairy and egg. Serve it with a cup of black tea, with nothing else. Like an everyday apple pie, it is cut into slices, and the lattice on top shows where each portion goes. Keep it covered in the refrigerator for no more than 3 days; let it cool completely before putting it in a container. Choose firm, slightly tart apples, which hold their texture better than mealy varieties after they are grated and cooked. If the sour cream is very runny, the dough may turn out softer; use a thick, spoonable one. Strong-smelling lard comes through in the dough, so choose one with a neutral flavor if you want the cinnamon to stay at the forefront. If the dough for the lattice warms up and sticks while you are cutting it, chill it again for a few minutes before rolling it out.