Apple time ….

Now all the apples have been harvested and processed into mash and apple juice. The good cooking apples are also stored for strudel and ready 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 packet baking powder, 1 packet vanilla sugar, 1 pinch of salt, 10 tbsp milk, 1–1.5 kg tangy apples with peel, 1/8 l cider or wine or water, 2–3 tbsp sugar, 4 egg whites, 15 dag sugar.

Preparation:Cream butter, sugar and egg yolks until fluffy. Add flour, baking powder and milk alternately, bake on a baking tray at 180°C until almost done. Peel apples, quarter, core and stew with wine or water and, if needed, sugar. Beat egg whites with sugar until stiff. Spread apples over the almost-baked cake base and add the meringue on top. Bake until the meringue is light brown. Simply delicious and keeps for a few days, too. Very moist.

There’s also a very good recipe to try from “Backen mit Christina” – a covered apple cake that’s very easy and quick to make.

https://:www.backenmitchristina.at

(Photo by Christina Bauer)

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