Must Know #Mystyle German Apple Cake(Versunkener Apfelkuchen) Article
Video German Apple Cake (Versunkener Apfelkuchen) | + homemade whipped cream
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Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, #mystyle German Apple Cake(Versunkener Apfelkuchen). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
#mystyle German Apple Cake(Versunkener Apfelkuchen) is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. #mystyle German Apple Cake(Versunkener Apfelkuchen) is something which I've loved my entire life.
Many things affect the quality of taste from #mystyle German Apple Cake(Versunkener Apfelkuchen), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare #mystyle German Apple Cake(Versunkener Apfelkuchen) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make #mystyle German Apple Cake(Versunkener Apfelkuchen) is ?16 slices. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook #mystyle German Apple Cake(Versunkener Apfelkuchen) estimated approx ?1hr 30mins.
To get started with this recipe, we have to first prepare a few components. You can cook #mystyle German Apple Cake(Versunkener Apfelkuchen) using 14 ingredients and 14 steps. Here is how you can achieve it.
This is my adapted version, made in my image & made with British apples. I had lots of apples given to me from my friends back garden. Every August the trees are laden with ðŸŽðŸ. So, every year I try to find recipes to use up the glut of apples. This year, I came across this cake & have now made it 3 times, it went down quite well.
Ingredients and spices that need to be Take to make #mystyle German Apple Cake(Versunkener Apfelkuchen):
- 4-5 Eating Apples*
- 100 g Soft Light Brown Sugar
- 115 g Burnt Butter*
- 2 teaspoon Vanilla Extract
- 1 tablespoon Fresh Lemon Juice
- 3 Large Free Range Eggs
- 190 g Cake Flour•
- 2 level teaspoon Baking Powder
- 1/4 level teaspoon fine sea salt
- 2 teaspoon ground cinnamon
- Freshly grated nutmeg(about 1/2 a whole nutmeg)
- 2 tablespoon homemade buttermilk×
- 2 tablespoon demarara sugar for sprinkling before baking
- 2 tablespoon smooth apricot jam for brushing hot cake
Instructions to make to make #mystyle German Apple Cake(Versunkener Apfelkuchen)
- Core the apples, cut each apple in 4, slice each 1/4 thinly & keep the slices together, brush over the lemon juice & set aside.
- I make burnt butter by melting 250g unsalted butter on low heat, let it 'boil' until the water evaporates, leaving the milk solids behind, stirring continuously, to prevent burning. When it goes golden brown & liquid it's ready, empty into a ovenproof bowl & stir occasionally whilst it cools to mix it evenly. When it returns back to a soft butter stage - I weigh out what I need.
- Cake Flour( I mix 250g Plain Flour with 30g Cornflour, whisk it together & sift it. Usually make more than needed & store for next time.
- Pre-heat oven 170° Fan. Put a pan of water on bottom of oven.
Move oven shelf to just under middle. - Grease & line a deep, loose bottomed 10" flan tin.
- Whisk flour with baking powder, cinnamon, nutmeg & salt- set aside.
- I use a handheld mixer to beat the burnt butter & soft brown sugar, until light & creamy.
- Beat in eggs one at a time, scrape bowl to ensure an even mix. Beat in vanilla extract.
- Fold in flour mix with 2 tablespoon buttermilk- mix smooth - don't overmix. (I usually make my own buttermilk by mixing leftover milk with lemon juice)
- Put into tin & smooth top evenly- place the apples in a circular pattern close together, pushing apples down gently.
- Sprinkle over demarara sugar before baking for 45 minutes, check with a cake tester as all ovens are different.
- Brush hot cake with apricot jam whilst still in the tin. Leave in tin & place on wire rack to cool completely.
- Cover with clingfilm or foil & leave until the next day, place on top of a tall glass & gently move sides of tin down. Then gently remove bottom & put cake on a serving platter.
- Cut into wedges & serve with a dusting of icing sugar, ice cream or whipped cream.
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