I'm trying to replicate my grandmother's apple cake. It was very flat, baked in a 8"x8" pan,. There was a thin layer of a cake-y crust with a filling of a thick apple "paste": with a top layer of the same cake-y crust.. I had a friend who was raised in Austria and made an almost identical cake but sadly she's gone as well. I am positive there were no dairy ingredients - she probably use shortening (anyone remember Spry?) for the fat and orange juice for the liquid. If anyone had a Jewish bubbe from Eastern Europe maybe you have a recipe like this? Thanks
Thanks for signing up!
Connect with us to get more Food52!