Cakes
Alpine Apple Cake: Tender Shortcrust Wrapped Around Over 3 Pounds of Juicy, Pudding-Thickened Apples
A classic Alpine apple cake: tender shortcrust around a thick, pudding-thickened apple filling, baked in one pan.
Instructions
Peel and core the apples and grate them coarsely.
Put the grated apples into a large pot, add the granulated sugar, lemon juice and cinnamon and mix well.
Cook the apples over medium heat, stirring occasionally, until they soften and release their juices, about 10 to 15 minutes.
Whisk the cornstarch (or vanilla pudding powder) into the cold water until smooth. Pour it into the soft apples and stir well.
Cook briefly, stirring constantly, until the apple mixture visibly thickens. Remove from the heat and let the filling cool completely.
Heat the oven to 340°F (170°C). Grease a 13×11-inch (33×29 cm) baking pan or line it with parchment paper.
In a large bowl, combine the flour, powdered sugar, salt and baking powder. Add the whole eggs and softened butter.
Work it by hand or with a mixer into a uniform, smooth, non-sticky dough.
Divide the dough into 2 equal parts.
Roll out the first half to the size of the pan and line the prepared pan with it.
Spread the cooled apple filling evenly over the bottom crust.
Roll out the second half of the dough and carefully lay it over the apple layer.
Prick the top crust densely with a fork in many places so steam can escape during baking and no bubbles form.
Bake in the heated oven for about 45 minutes, until golden. Let the cake cool, then dust with sifted powdered sugar before serving.