The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Moist Apple Cake

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sonia101's picture
sonia101

Moist Apple Cake

 

I went shopping yesterday at Aldi and found this fantastic cake spring form tin made by Zenker that also doubles as a serving platter and came complete with a plastic lock cover....you just remove the spring form and the cake is ready to be served, great for making cakes and transporting them!

http://aldi.com.au/au/html/offers/2827_21031.htm

http://www.zenker-backformen.de/index.php?id=11&k_id=11&L=5

        

The cake tin came with a recipe book so I just had too try a recipe, since my sister had given me some home grown apples I picked out this recipe. The cake was really nice and moist, I used ricotta and sour cream and also used ground almonds. My dough was too soft to roll out so I half rolled it and used my hands to press it into the tin, but the cake still turned out lovely.

Moist Apple Cake

Dough

150 grams quark (or 2 parts ricotta and 1 part sour cream

6 tbsps milk

6 tbsps oil

80 grams sugar

4 heaped tsps vanilla extract

2 pinches salt

3 heaped tsps baking powder

300 grams flour

 

Glaze and topping

4 egg yolks

250 grams sour cream

100 grams sugar

100grams ground almonds or hazelnuts

800 grams sour apples

Juice of 1 lemon

6 tbsps apricot preserve

 

For the dough

Mix the curd cheese (or substitute), milk oil, sugar, vanilla extract and salt. Thoroughly knead in the flour mixed with the baking powder. Grease the sheet cake spring form 38(L) x 25(W)with butter. Roll out the dough to a size somewhat larger than the baking tin and place it into the tin, forming a rim at least 1 cm in height.

For the glaze

Mix the egg yolks, sour cream and sugar, and fold in the ground nuts. Pour the glaze onto the dough and distribute it evenly. Peel and quarter the apple removing the core, slice and mix with the lemon juice. Arrange the sliced apples on the glaze. Bake for 25 – 30 minutes in a preheated oven on the middle shelf at 190 degrees C or 170 degrees C circulating heat. Warm up the apricot preserve and press it through a sieve. Remove the cake from the tin and spread the preserve over both the top and sides of the cake.

Cheers Sonia

Comments

swtgran's picture
swtgran

Wow!  That is beautiful.  I am partial to apples and want to try this one.

Thanks for the heads up on the pan.  I am going to try to get there today.  Terry R.

sonia101's picture
sonia101

You're welcome Terry :)

varda's picture
varda

and it looks like you got just the right pan for it.  I love apple cake, but have rarely seen one put together with such flair.   I bet it's delicious.   -Varda

AnnaInMD's picture
AnnaInMD

homemade Quark I just made.   Geez, I used 1 gallon of milk and it barely made about 525 gr of Quark.  It tastes pretty good but when you figure buying the milk, the cultures with rennet or rennet extra, plus shipping, it gets pretty expensive.

So, I will try this apple cake, I bet it is wonderfully moist that way.

Thanks much for recipe!

anna

dabrownman's picture
dabrownman

handsome apple cake Sonia!  You do such fine deserts that just have to taste as good as they look.