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Apple Cake with Grated Shortcrust Pastry
(0)
105 min
Masterpiece
Gurkerl Küche
Dieser traditionelle Apfelkuchen besticht durch seinen mürben Teig und eine besonders saftige Füllung aus säuerlichen Äpfeln und feinem Zimt. Das Besondere: Ein Teil des Teiges wird tiefgekühlt und anschließend über die Apfelschicht gerieben, was für eine herrlich knusprige Textur sorgt. Ein echter Klassiker der Alpenküche, der am besten noch lauwarm mit einem Klecks Schlagobers oder einer Kugel Vanilleeis schmeckt.
Ingredients
Preparation method
Prepare the Dough
Mix the flour with powdered sugar, baking powder, salt, and vanilla powder. Cut the cold butter into small cubes and quickly knead it together with the egg yolk and sour cream to form a smooth dough.
Divide the dough into two halves. Wrap one half in cling film and place it in the freezer for at least 30 minutes. Spread the second half evenly on the bottom of a springform pan (Ø 23 cm) lined with baking paper, prick it several times with a fork, and let it rest in the refrigerator for 30 minutes.
Filling and Baking
Meanwhile, peel, quarter, core, and slice or grate the apples into fine wedges. Mix the apple wedges with cane sugar and cinnamon. Briefly toast the breadcrumbs in a dry pan until fragrant.
Nutritional values
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