WHAT SPECIAL KITCHEN EQUIPMENT? 18cm / 7in (diameter) by 8cm / 3in (high) springform or removable
base cake tin.
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PREPARATION Line the cake tin with non-stick baking paper. This is not
complicated but if you want to do it the professional way then click on
our video below.
Peel, core and slice the apples.
Lightly beat the eggs with a fork for a minute.
VIDEO - HOW TO LINE A
GERMAN APPLE CAKE
Melt 25g / 1oz of the butter in a pan on a medium heat. Add 25g / 1oz of the caster sugar
and stir until fully dissolved.
Add the sliced
apples and cook for approximately 3-4 minutes until they are tender.
Take the pan off the heat and leave the apples to cool.
Preheat the oven to 180°C / Fan
160°C / 350°F / Gas Mark 4.
To make the crumble topping, firstly melt the butter in a pan on a medium heat.
Then mix in the remaining topping ingredients (soft brown sugar, ground
cinnamon, plain flour and flaked almonds).
Vigorously mix the remaining 150g / 5oz of butter with the remaining 150g / 5oz
of caster sugar until they are light and fluffy.
Gradually add the beaten eggs making sure you beat well between additions.
Sift the flour and mix in the baking powder. Add the soured cream then very
gently fold this into the mixture.
Spoon approximately two thirds of the cake mixture into the base of the cake
tin, then sprinkle one third of the crumble mixture on top. Add remaining cake
mixture then put the apples and the rest of the crumble mixture on top.
Bake for 1 hour and 15 minutes or until cooked. Test with a skewer - see below.
Push a thin skewer into the cake and take it out again. The
cake is cooked when the skewer comes out clean with no, or very little, cake
on it. If the skewer has cake mix on it then cook for a further 7 minutes
and test again.
Allow to cool in the tin before turning out onto a plate.
Serve warm or cold.