Viennese apple cake
18. April 2014
This is divine, it does not even have the structure of a classic doll, but its sophistication, juice and taste is worth it. It has an exceptional structure due to curd, apples and semi-thick flour. It's definitely worth a try, I've been baking her three times.) Here I attach a link to a collection of puppy recipes. ...
The original recipe was sent by Andrea and I thank her very much!
And here you will find not only these beautiful forms.)
Postup
Preheat the oven to 170 ° C / 150 ° C with hot air. Wipe with butter and sprinkle with flour, pear form.
Peel the apples and grate for the noodles. I have grated a grater on the so-called "V" cutter, apples so much less juice and the dough is not as watery as when you grated on a classic grater.
Egg yolks with soft butter and half sugar into light fluffy foam. Add alternating flour with baking powder, lemon peel, rum, curd and milk. Beat the solid snow from the whites, pinch of salt and the rest of the sugar, but add it to the whites gradually. Snow with sugar is more stable.
Gently mix the snow and grated apples to the dough. When the mixture is well interconnected, transfer it to the mold and take care for about 45 minutes. Test the spear, it should go out clean. After a short cooling, swing out of the mold to the grid and let it cool down completely.
