Apple and walnut cake

Name: Apple and walnut cake
Ingredients: 500 g flour; 100 g full-fat butter; 65 g sugar; 16 g vanilla sugar; 2 eggs; 1/4 teaspoon salt; 75 g sour cream; 7 g baking powder; 2 kg apples; 150 g sugar; 60 g ground walnuts; 1 teaspoon cinnamon; 15 g breadcrumbs; 15 g powdered sugar

Dessert - Apple and walnut cake by Jana I. - Recipia

Apples grated with their skin on are quick to prepare, but release a lot of juice as they cook. Apple and walnut cake has tender pastry layers and a soft filling, topped with strips of pastry like a lattice pie. I leave the apple skins on, especially when they’re smooth and unblemished. Preparation: 35 minutes. Cooking: 42-52 minutes. Resting: 90 minutes. Total time: 167-177 minutes. Servings: 16. Approximately 332 kcal and 5 g protein per serving.

Ingredients

For the dough

500 g flour
100 g full-fat butter
65 g sugar
16 g vanilla sugar
2 eggs
1/4 teaspoon salt
75 g sour cream
7 g baking powder

For the filling

2 kg apples
150 g sugar
60 g ground walnuts
1 teaspoon cinnamon
15 g breadcrumbs
15 g powdered sugar

Preparation

1. Grate the apples with their skin on. Put them in a saucepan with 150 g sugar and cook for 12 minutes over medium heat, stirring, until they soften and release their juice. 2. Add the ground walnuts and cinnamon, stir, then leave the filling to cool for 30 minutes. 3. Put the flour, cubed butter, sugar, vanilla sugar, eggs, salt, sour cream and baking powder in a bowl. Knead until you have a cohesive dough that can be rolled out, then divide it into two pieces. 4. Heat the oven to 180°C. Roll out one piece of dough on baking paper to fit a 30 × 40 cm baking tray, then place it in the tray. 5. Sprinkle the breadcrumbs over the pastry, add the cooled filling and roll out the second piece of dough on top. Cut the pastry into strips and arrange them over the apples. 6. Bake for 30-40 minutes, until the pastry is golden. Take the cake out, dust it with powdered sugar and leave it to cool for 60 minutes before cutting it into small squares.

Notes

You can use 60 g ground hazelnuts instead of walnuts; the flour, butter, sour cream and eggs mean the cake contains gluten, dairy and eggs. Keep it covered in the fridge for up to 3 days; the pastry layers soften as it sits. Tart, firm apples are easy to grate; very juicy ones may need a few extra minutes to cook down, until the juice is no longer pooling. Cooling the filling is the part many people rush. A 30 × 40 cm tray makes for thin pastry layers, while the dough will be thicker in a smaller one. It’s a little like apple pie, except the lattice on top leaves the filling visible. I cut it up next to a cup of black tea.