Apple Time ….

Now all the apples have been harvested and turned into apple cider and apple juice. We’ve also set aside some of the best “Leather Apples” for strudel and for all kinds of pastries. The following recipes are especially popular with our family, and I’m happy to share them with readers in my farm stories:

Katharina’s Covered Apple Cake:
Ingredients:20 dag margarine or butter, 10 dag sugar, 4 egg yolks, 30 dag wheat flour, 1 package baking powder, 1 package vanilla sugar, 1 pinch of salt, 10 tablespoons milk, 1–1.5 kg fruity apples with skin, 1/8 liter cider, wine, or water, 2–3 tablespoons sugar, 4 egg whites, 15 dag sugar.

Directions:Cream the butter, sugar, and egg yolks until light and fluffy. Alternately add the flour, baking powder, and milk, then bake on a baking sheet at 180 degrees until almost done. Peel, quarter, and core the apples, then simmer them in wine or water, adding sugar if desired. Beat the egg whites with sugar until stiff peaks form. Spread the apples over the almost-done cake base and top with the beaten egg whites. Bake until the meringue is light brown. It tastes absolutely delicious and keeps for a few days. Very moist.

There’s also a great recipe to try from “Baking with Christina”—a covered apple cake that’s very easy and quick to make.

https://:www.backenmitchristina.at

(Photo by Christina Bauer)

Have fun trying this out, and good luck! Warm regards from the Zittrauerhof in the Gastein Valley, Katharina Schwaiger. www.gasteinurlaub.com