Glazed apple cake (Gedeckter Apfelkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 46) by Luisa Weiss

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Notes about this recipe

  • TrishaCP on October 08, 2021

    I was looking to use up a glut of apples and found this recipe. It is called a cake, but it isn’t quite a cake. You make a sweetened short crust pastry and line a springform pan with it. You cook a mix of apples and raisins and cinnamon together and add it to the tin, topping it with a lid of pastry. It bakes up like a cross between a pie and a tart, but once cooked you top it with a lemon glaze. Between the glaze and the apples, the whole thing softens but in a good kind of way (not a soggy bottom kind of way). This was easier to prepare than it sounds, though attaching the delicate pastry lid was a bit touch and go. This sounds like it could be too sweet, but I used tart apples and since the filling isn’t sweetened, it was just fine. I’ve never baked anything quite like this before, but I will definitely be making this again.

  • Prim on December 30, 2018

    This is a very good cake.

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