Dedus’s apple pie
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ingrediencie
Cesto
250 g wheat plain flour for sourdough 250 g softened butter 250 g cane sugar 120 g ground walnuts 80 g ground oatmeal 4 pcs plums 2 tbsp sourdough starter 1 tsp ground cinnamon 1/2 pcs zest of organic lemon
still needed
10 pcs apple 4 tbsp cane sugar 3 tbsp lemon juice 1 tsp ground cinnamon 7 pcs fresh egg white 200 g granulated sugar 4 tbsp chopped walnuts 1 pinch salt
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A cake that our grandfather loves. It’s wonderfully juicy, full of apples and not too sweet. And if we let the dough be worked with sourdough, our digestion will appreciate it too. The tart is also rewarding when apples are in season, but also in winter when we can use grated, cooked apples in it. It’s also great to make use of if we have egg whites left at home. This cake will always remain in my memory as “grandfather’s cake”.
1.
Mix all the ingredients for the batter together in a large bowl. It is best to knead the dough by hand so that the butter combines well with the other ingredients. A thick but soft dough will form. Cover the bowl with airtight material and refrigerate for 12 to 24 hours.
2.
The next day, before using the dough, take it out of the refrigerator and let it warm up to room temperature on the kitchen counter for 2 hours to work well with the dough.
3.
Peel and finely grate the apples. Put them in a saucepan, add the sugar and lemon juice and simmer for about 5 minutes. If necessary (for less juicy apples), add 2 – 3 tbsp of water. Let cool.
4.
Heat oven to 180 degrees. Grease a deep baking tray with butter. Using your hands, spread the room temperature dough evenly over the baking sheet and place in the preheated oven for 5-10 minutes, until the dough takes on a light golden hue.
5.
Remove and leave on the baking sheet to cool for a few minutes to prevent burning. Do not turn off the oven.
6.
Add a pinch of salt to the egg whites and beat the whipping cream with a whisk mixer. Add the sugar and beat until thick and frothy.
7.
Spread the par-baked apples over the partially baked dough and spread a layer of egg white on top of the apples. Sprinkle chopped nuts on top. Return to the oven and bake for another 6-10 minutes, until the snow is golden.
8.
Let cool, cut into cubes and scoop with a flat spatula.
9.
This cake may look inconspicuous, but it disappears from the tin at lightning speed.
Good taste!
10.
The recipe is from the book “Sourdough 3 – Making Magic with Sourdough”
www.KVASKOVANIE.sk
