Heidis favorit recipe - Apple “streuselkuchen”
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4 Large |
Apples (e.g. Braeburn; better still a good
cooking apple) |
Dough
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250 g |
flour |
| |
100 g |
butter |
| |
100 g |
icing sugar |
| |
|
pinch of salt |
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1 egg |
(at room temperature) |
1 x 26 cm deep cake tin (spring form).
Sift together the icing sugar and flour, add butter and salt.
Mix together, then add the egg. (or purchase good quality
butter short crust at the supermarket)
Sponge
| |
150 g |
softened butter |
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150 g |
sugar |
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3 eggs |
(at room temperature) |
| |
150g |
flour |
Butter the cake tin. Roll out the sweet
dough to 3 mm thick. Line the tin with the sweet dough then
spread thinly 2 dessert spoons of apricot jam over the pastry.
Whisk the butter and sugar until creamy, add the eggs one
at a time and beat until light and smooth. Add the flour and
beat until well mixed. Pour the sponge mixture into the pastry
lined cake tin.
Peel, quarter and core the apples. Slice very thinly, add
a little lemon juice to keep a nice white colour. Sprinkle
the apples evenly over the sponge.
Streusel
| |
130 g |
butter (melted) |
| |
150 g |
flour |
| |
75 g |
sugar |
| |
1 pinch |
baking powder |
| |
1 pinch |
cinnamon |
| |
1 cup |
shredded coconut |
Add all the dry ingredients to the melted
butter and mix slowly until combined. It should have a slightly
crumbly texture. Lightly spread over the top of the apples.
Bake in a preheated oven at 160ºC for 50 minutes. Serve
warm with ice-cream and whipped cream.
Enjoy! Heidi Gibb
Heidi's Streuselkuchen (download PDF 32 kb)
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