Apple cake with short pastry
Cake with grated apples between two sheets of short pastry made with lard, topped with a layer of lightly browned egg white.
Classic method
Ingredients
- For the dough
- 500 g flour
- 200 g lard
- 2 medium eggs, whites and yolks separated
- 200 ml lukewarm milk
- 7 g dried yeast
- 15 g sugar
- 40 g sour cream
- 1 g Celtic sea salt
- 1 tsp vanilla extract
- Grated zest of ½ lemon
- For the apple filling
- 1.2 kg apples, weighed after peeling
- 40 g semolina
- Optional: 30–60 g sugar for the apples, to taste
What do you need to buy?
Quantities are added up. Tick only the items you're missing.
How to make it
- Mix the yeast with the lukewarm milk, the sugar and a tablespoon of the weighed flour. Leave for 10 minutes.
- Rub the flour and lard together. Add the egg yolks, sour cream, salt, flavourings and the yeast mixture. Knead briefly, until you have a smooth dough. Leave it covered for 30 minutes.
- Grate the apples and squeeze them lightly if they are very juicy. Add sugar only if you want to.
- Divide the dough in two. Roll out the first sheet in the baking tin lined with baking paper.
- Sprinkle over half the semolina, spread the apples on top and sprinkle with the rest of the semolina. Cover with the second sheet and prick it with a fork.
- Bake in the oven preheated to 180°C, without the fan, for 35–45 minutes, until the pastry is cooked and lightly golden.
- Whisk the egg whites until stiff and spread them over the hot cake. Bake for another 5–8 minutes, until the layer sets and browns lightly.
- Let it cool before cutting it into pieces.
Thermomix adaptation TM6
The dough and apples are prepared in the TM6; the cake is assembled and baked in the oven.
Ingredients
- For the dough
- 500 g flour
- 200 g lard
- 2 medium eggs, whites and yolks separated
- 200 ml lukewarm milk
- 7 g dried yeast
- 15 g sugar
- 40 g sour cream
- 1 g Celtic sea salt
- 1 tsp vanilla extract
- Grated zest of ½ lemon
- For the apple filling
- 1.2 kg apples, weighed after peeling
- 40 g semolina
- Optional: 30–60 g sugar for the apples, to taste
How to make it
- Prepare the yeast mixture separately, as in the classic method.
- Put the flour and lard into the mixing bowl: 10 sec / speed 5.
- Add the egg yolks, sour cream, salt, flavourings and yeast mixture: 20 sec / speed 4, then 30 sec / Knead mode. Check that it is evenly mixed and take out the dough. Leave it covered for 30 minutes.
- Chop the apples in three batches: 3–4 sec / speed 4, checking the texture. For long shreds, use a grater. Squeeze them lightly if they are very juicy.
- Assemble and bake following the steps of the classic method. Whisk the two egg whites separately, with a hand mixer, for the top layer.
Estimated nutritional values*
Per serving: 1 piece from a batch of 20.
- Energy
- approx. 240 kcal
- Protein
- approx. 4 g
- Carbohydrates
- approx. 27,7 g
- Fat
- approx. 12,1 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
Ratings and reviews
No reviews yet. Be the first to rate it!
Similar recipes
Conuri de brad din ciocolată – trufe fără coacere
Trufe de ciocolată în formă de conuri de brad, cu biscuiți, cremă vegetală și fulgi de porumb. Rețetă fără coacere, clasică și Thermomix TM6/TM7.
Plăcinte subțiri (thin crêpes)
Delicate crêpes, served with homemade fruit preserve.
Mălai (cornbread cake)
A rustic cake made with cornmeal and soured milk, baked in a tin.
Walnut sticks
Crumbly walnut biscuits, shaped into little sticks.
