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Versunkener Apfelkuchen – Sunken Apple Cake

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Growing up apples were one of those fruits I ate because it was seen as a treat not because I genuinely liked them. Sure, they are plenty adaptable and ‘one a day, keeps the doctor away,’ but I never awaited their season with excitement like nectarine or feijoa season (only the best fruit around and currently in season in the northern hemisphere where available).

My mom’s apple slice was great because of it’s presentation, the fact apples were involved was neither here nor there. The fact I got to eat apples after brushing my teeth was great because it meant food that was good for my teeth and a pre-bedtime snack. This year I have waited ever so patiently for this season as apples have become something I just can’t get enough of.

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Having a parent who only emigrated to my homeland as an adult means I grew up with plenty of her cuisine in my diet and yet there were many things I have yet to try from her homeland. I had never seen this recipe before stumbling upon it and its just so pretty that I stood over it wondering how I could slice it.

Yes, this is one of the prettiest foreign dishes I’ve had the pleasure to make for this blog and if you have a couple of apples lying around than why not give this one a go for yourself.

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Versunkener Apfelkuchen – Sunken Apple Cake
Adapted from Unser Kochbuch No. 1. Das GU Kochbuch für junge Leute via Gourmeted.com
Serves 8

Ingredients:
2 apples, peeled, cored and quartered
2 tablespoons lemon juice
2 tablespoons superfine/caster sugar
125 grams butter, softened
1/2 cup sugar
3 large eggs, separated
1 teaspoon vanilla extract
1 1/2 cups flour
2 teaspoons baking powder

Directions:
Greaseproof a cake tin and preheat the oven to 175°C/350F.

Carefully, cut slits halfway through each apple quarter, you want the quarters to remain whole. Place in a bowl with the lemon juice and sugar, stirring to coat. Set aside.

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Cream the butter and sugar until light and fluffy, approximately 1 minute. Add the extract and egg yolks and combine for another 30 seconds.

In a separate bowl combine the flour and baking powder. Add in thirds to the butter mixture on the lowest setting.

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In a separate bowl, beat the egg whites until stiff then fold into the mixture.

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Pour into the prepared tin, spreading to even the mixture out. Press the apple quarters into the tin in your chosen pattern and bake in the oven for approximately 50 minutes or until a skewer comes out clean.

Remove and allow to cool.

Serve as is or with a little cream.

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Versunkener Apfelkuchen – Sunken Apple Cake

Serving Size: 8

Versunkener Apfelkuchen – Sunken Apple Cake

Ingredients

  • 2 apples, peeled, cored and quartered
  • 2 tablespoons lemon juice
  • 2 tablespoons superfine/caster sugar
  • 125 grams butter, softened
  • 1/2 cup sugar
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder

Instructions

  • Greaseproof a cake tin and preheat the oven to 175°C/350F.
  • Carefully, cut slits halfway through each apple quarter, you want the quarters to remain whole. Place in a bowl with the lemon juice and sugar, stirring to coat. Set aside.
  • Cream the butter and sugar until light and fluffy, approximately 1 minute. Add the extract and egg yolks and combine for another 30 seconds.
  • In a separate bowl combine the flour and baking powder. Add in thirds to the butter mixture on the lowest setting.
  • In a separate bowl, beat the egg whites until stiff then fold into the mixture.
  • Pour into the prepared tin, spreading to even the mixture out. Press the apple quarters into the tin in your chosen pattern and bake in the oven for approximately 50 minutes or until a skewer comes out clean.
  • Remove and allow to cool.
  • Serve as is or with a little cream.
  • Notes

    http://roamingtaste.com/versunkener-apfelkuchen-sunken-apple-cake/

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