A cake recipe for all foodies:
Thinly brush the rolled out yeast dough with melted light butter and sprinkle breadcrumbs on top.
Remove peel from apples, cut into wedges, remove core, place in vinegar water to prevent browning.
Rub dry, mix with sugar and juice of one lemon.
Place on top of the cake. Sprinkle vanilla sugar, cinnamon to taste, chopped almond kernels, raisins and drizzle with melted butter.
Knead a smooth short pastry from the ingredients, rest in the refrigerator for half an hour, roll out thinly on floured surface and place on apple topping. Bake for about half an hour. When completely cool, spread thickly with butter melted at a low temperature and cooled a second time. When the butter is on the cake, dust with powdered sugar.
Baking time: 30-40 min Temperature: 180 °C -200 °C
This crispy and aromatic cake tastes just as good if you spread a thin layer of heated apricot jam on the shortcrust base and then add icing on top.
In the past, one of the best cakes for the fair. Later more popular as a Sunday cake and quickly prepared.