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Author Notes: A tradition handed down in the family. I picture my mom peeling the apples on the patio with perfect long strands of peel we'd quickly eat as kids. I never inherited that skill, but finally I asked my mom for the recipe to relive and relieve my childhood comfort cravings. Its light and fluffy best when fruit is at its peak. A favorite among my colleagues and friends. (translated by my mom from my grandmas recipe) —Ninni
Makes 12 slices
- 125g butter (1 stick + 3/4 tblspn)
- 1 tablespoon sugar
- 1 pinch salt
- 250g Flour, sifted (1/2 lb)
- 1/8 liter white wine (1/2c)
- mix butter, sugar and salt until fluffy
- add flour and wine gradually
- press into a disk, wrap and chill 1/2 hour
Cake and filling
- 6 golden delicious apples (1kg)
- 1 tablespoon sugar (I sub vanilla sugar here too)
- 2 packets vanilla sugar
- 2 eggs
- 1 zest from 1 lemon
- 4 1/2 tablespoons sugar
- 1/4 liter sour cream
- 1 approx 28cm springform
- preheat oven 425 F
- peel apples, cut in halves and cored, make small slices lengthwise on exterior side of apples, wrap as you go to reduce air exposure/coloring
- roll chilled dough larger than spring form (to wrap up edges, approx 35cm) grease pan and press dough in pan and upsides, chill 5-10 min (fyi the dough will pull down in pan while baking)
- lay in apples, arrange core down, sprinkle with 1 tblspn sugar
- bake 30 minutes, until apples start browning
- mix eggs, vanilla sugar, lemon zest, 3 1/2 tblspn sugar until fluffy, mix in sour cream by hand
- pour mixture around apples, bake approx 10 more minutes, should be golden brown or a little darker
Anything but Watered down
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Put cake on a pedestal.