Baked Apple Cake
Ingrediënten
Ingredients for 1 Cake Pan
- Basic pâte brisée see p. 14, ½ recipe
- 2 sticks plus 1½ tbsp 250 g Butter
- ⅔ cups 80 g Confectioner’s sugar
- 4 tsp 20 g Vanilla sugar
- Zest of 1 lemon Dash of salt
- 2¾ lbs 1.25 kg Quark or other fresh white cheese
- 6 Egg yolks
- 8 Egg whites
- 1 cup less 1 tbsp 210 g Granulated sugar
- 1 cup 130 g Flour
- 3.5 oz 100 g Preserved raisins (see p. 189)
- 3⅓ lbs 1.5 kg Apples (Golden Delicious)
- Juice of 1 lemon
- Apple elderflower marmalade to glaze see p. 197
- Almond slivers roasted
Instructies
- Preheat oven to 350 °F (180 °C).
- Prepare the basic pâte brisée dough and chill for about half an hour.
- Roll out the dough to a thickness of about 2.
- 5mm, lay on a baking sheet, and “stipple” with a fork (poke holes).
- Bake for about 8 minutes, until light brown.
- Remove from oven and let cool.
- Lower oven heat to 320 °F (160 °C).
- Peel and core the apples, cut into large cubes, and immediately put them into lemon water to prevent browning.
- For the quark mixture, cream the butter with confectioner’s sugar, vanilla sugar, salt, and lemon zest.
- Mix in the quark and egg yolk.
- Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
- Fold the egg whites, flour, and raisins into the quark mixture.
- Mix in the drained apples.
- Place a 12x18in (30×45 cm) baking frame around the dough and pour in the apple quark mixture.
- Bake for about 35 minutes.
- Remove from the oven, brush with the apple elderflower marmalade, and sprinkle the almond slivers on top.
- Remove the frame and serve.
Notes / Tips / Wine Advice:
If you do not have access to a baking frame, the cake can of course also be baked in a deeper loaf or cake pan.
Poganze
In Styria, a poganze is a traditional baked good that is now prepared for Pentecost. Originally, it was either baked noodles or—much more commonly—a flat cake of five leavened layers, filled with apples, raisins, butter, and sugar and baked in a pot. The nineteenth century cookbook of Katharina Prato contained a multitude of poganze recipes with peaches, topfen, raisins, nuts, and semolina, some made with strudel dough. The recipe on the following page is a modern, easy to prepare version.
In Styria, a poganze is a traditional baked good that is now prepared for Pentecost. Originally, it was either baked noodles or—much more commonly—a flat cake of five leavened layers, filled with apples, raisins, butter, and sugar and baked in a pot. The nineteenth century cookbook of Katharina Prato contained a multitude of poganze recipes with peaches, topfen, raisins, nuts, and semolina, some made with strudel dough. The recipe on the following page is a modern, easy to prepare version.
