In my family, apple pie, in various forms, is certainly the most popular cake.
Today I present you one of my simplest apple cake recipes.
This cake, or rather this tart, is easy and quick to prepare and tastes delicious served as a dessert with homemade vanilla ice cream or speculaas parfait.
4 large sour apples
100 ml Armagnac
2 packets vanilla sugar
Quince jelly
300 g flour
200 g soft butter
90 g sugar
1 egg
Vanilla
pinch of salt
Heat the Armagnac and vanilla sugar. Peel the apples, cut into wedges and steam briefly in the Armagnac, then leave to infuse for approx. 30 minutes.
In the meantime, make the pastry (shortcrust pastry). Sift the flour into a bowl, add the butter and sugar as well as the egg, vanilla and salt and mix to a dough.
Pour into a buttered cake tin and chill in the fridge for an hour.
Spread the quince jelly on the cake base.
Spread the apples closely over the base.
Sprinkle with sugar and bake for approx. 40 - 45 minutes at 160 degrees Celsius.
Voila!