Countess’s cake or Baroness’s cuts

ingredients

Cesto

450 g semi-coarse flour 250 g butter 1 tsp baking soda 200 g of powdered sugar 4 pcs eggs 2 Tablespoons milk a little lemon zest

Filling

7 pcs apples 2 tbsp granulated sugar 100 g chopped nuts 1/2 packet raisins 1 tbsp cinnamon chocolate glaze

progress

This Countess cake was often made by my mother in autumn when there were a lot of fallen apples. When I got married, my mother-in-law said she had a great recipe for apple pie – Baroness’ Cuts, so I was curious to see what it was. And it was the same thing my mom used to make, just under a different name 🙂

1.

On a board, make a dough with flour, butter, baking soda, powdered sugar, egg yolks, milk and lemon zest.

2.

Place a third of the dough in the refrigerator for half an hour. Roll out the rest, transfer to a baking tray, grate the apples over the dough, sprinkle with sugar, cinnamon, coarsely crushed nuts and raisins.

3.

Spread the 4 egg whites over the apples and grate the dough from the refrigerator over the top.

4.

Place in the oven and bake until pink.

5.

We can drizzle chocolate frosting over the top.