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  • Apple cake with syrup and cider
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    By Claus Meyer

    Apple cake with syrup and cider

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    PREPARATION:

    • 1

      Wash the apples, peel and core them. Cut into smaller pieces. Dip them in the apple sauce, cider, vanilla and sugar and let them soak 10-15 minutes.

    • 2

      Finely chop the hazelnuts and mix them with butter and sugar until creamy.

    • 3

      Add the eggs and the egg whites and finally the flour. The dough should be rather thin and batter-like. Pour it into a greased cake pan. Let the apple pieces drip dry (through a cloth) and distribute them onto the dough.

    • 4

      Bake the apple cake at 180°C for 45-50 minutes. If the cake quickly browns on top, cover it with aluminum foil for the rest of the baking period. When finished, let cool.

    • 5

      Pour the liquid from the apples into a pot, boil and reduce it to a thick syrup. Pour the syrup over the cake. Top the cake with lightly whipped cream.

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  • PREPARATION:

    • 1

      Wash the apples, peel and core them. Cut into smaller pieces. Dip them in the apple sauce, cider, vanilla and sugar and let them soak 10-15 minutes.

    • 2

      Finely chop the hazelnuts and mix them with butter and sugar until creamy.

    • 3

      Add the eggs and the egg whites and finally the flour. The dough should be rather thin and batter-like. Pour it into a greased cake pan. Let the apple pieces drip dry (through a cloth) and distribute them onto the dough.

    • 4

      Bake the apple cake at 180°C for 45-50 minutes. If the cake quickly browns on top, cover it with aluminum foil for the rest of the baking period. When finished, let cool.

    • 5

      Pour the liquid from the apples into a pot, boil and reduce it to a thick syrup. Pour the syrup over the cake. Top the cake with lightly whipped cream.

    Print Friendly
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