Andrea's German Apple Cake with Rahm Filling and Streusel |
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
- for the dough:
- 6¼ cups (750 g) flour
- 2 cups (400 g) sugar
- 1 pinch salt
- 3 egg yolks
- 1 pound butter (4 sticks or 450 g) butter, room temp., cut into small cubes
- for the filling:
- 21 liquid ounces (600 ml) heavy cream
- 5 eggs
- 2 teaspoons good vanilla extract, or 2 packages vanilla sugar
- ½ cup 2 Tablespoons (120 g) sugar
- zest of two lemons
- 3 pounds apples (about 5-6 big ones), cut into 12 wedges per apple
- 3 Tablespoons (45 ml) fresh lemon juice
- for the streusel:
- ⅓ of the streusel dough
- 2 teaspoons good cinnamon powder
- ¼ cup (30 g) sliced almonds
- Preheat your oven to 375 F (I use Convection).
- Grease a baker's half sheet size baking pan. Set aside.
- Peel and core apples. Cut into 12 wedges per apple. Sprinkle with lemon juice to prevent browning. Set aside.
- For the filling mix heavy cream, eggs, vanilla, lemon zest,and sugar. Set aside.
- Using a standmixer with a paddle attachment combine all the dough ingredients. Mix well on medium speed until the dough forms and all ingredients are well mixed.
- Distribute ⅔ of the dough evenly onto the baking sheet. Press a 1 inch rim up the sides of the pan and press the dough down onto the pan. I find it easy to use a 1 cup measuring cup to press the dough down instead of using my fingers.
- Place apple slices evenly on the prepared dough.
- Pour the filling evenly over the apples.
- Mix the leftover dough with cinnamon and almonds.
- Sprinkle the mixture as streusel evenly over the apple filling.
- Bake for 40 - 50 minutes or until cake is golden brown. Baking times may vary.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/08/31/german-apple-cake/
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