Siam Open Castle. Apple Cake, Lattermann Style. Ingredients for the Dough

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Meredith Campbell
5 years ago
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sugar vanilla flavor cinnamon powder 20 ml milk (replace the

1 Apple Cake, Lattermann Style Ingredients for the Dough 200 g flour (all purpose) 2 teaspoons baking powder 125 g butter 2 eggs 60 g sugar vanilla flavor cinnamon powder 20 ml milk (replace the egg-white that is taken for the topping) 4-5 apples (depending on size) 1

Ingredients for the Filling & Topping 50 g starch 50 g sugar 4 tablespoons milk

preparation of the dough, please refer to the separate recipe Muerbeteig.

whites, so please follow the instruction for the dough preparation (Muerbeteig)

by an equivalent amount of milk. Preparation for the Apple Cake: Peel the apples.

2 Ingredients for the Filling & Topping 50 g starch 50 g sugar 4 tablespoons milk vanilla flavor cinnamon powder icing sugar Preparation of the Dough: For the preparation of the dough, please refer to the separate recipe Muerbeteig. For the preparation of the topping of the apple cake you will require the egg whites, so please follow the instruction for the dough preparation (Muerbeteig) with the egg whites kept separate, and replace the amount of removed egg whites by an equivalent amount of milk. Preparation for the Apple Cake: Peel the apples. While peeling the apples, take care that you do not take away too much of the apple itself. 2

After peeling, cut the apples into halves.

are being removed in order to ensure any

On a plate, prepare sugar and cinnamon powder

Now cut all apple halves into thin slices and

mix the slices with the sugar and ensure that

covered with the Moisture will emerge from

3 After peeling, cut the apples into halves. After cutting all apples into halves, remove the kernel housings. Ensure that all parts of the kernel housings are being removed in order to ensure any discomfort when enjoying the finished cake. On a plate, prepare sugar and cinnamon powder and mix it well. Now cut all apple halves into thin slices and collect the apple slices in the plate with the cinnamon sugar. Once all apple slices are cut into the plate, mix the slices with the sugar and ensure that the surfaces of the apple slices are uniformly covered with the cinnamon sugar. Moisture will emerge from the apples, together with the residual cinnamon sugar will be required later for the topping of the cake, so please keep it for a later step. 3

Now prepare a cake form (preferably with

over all inner surfaces, pour some flour

ball of dough (Muerbeteig) in the center.

slowly work down the plate of dough to a

Carefully transfer the plate of dough to

4 Now prepare a cake form (preferably with a removable bottom) and cover the surface of the form with butter. Once the butter is equally distributed over all inner surfaces, pour some flour onto the working desk. Spread the flour on the working desk to cover the working area and place the ball of dough (Muerbeteig) in the center. With the backside of your fist, gently press the dough into a flat disk, and make sure that toe outer edges do not develop cracks. In the next step, take a rolling pin and slowly work down the plate of dough to a thickness of maximum 5 8 mm. Carefully transfer the plate of dough to the cake form. Gently press the dough into the corners at the bottom of the form and avoid any air bubbles below the dough. 4

Press the dough equally around the walls of the cake form to the upper edge of the

the slices will be well soaked in the sugary, sticky fluid that has formed.

bottom of the cake form. Fill the center with additional apple slices.

layer in the same way as the first layer was formed.

level of apple In the meantime, you may pre-heat the oven with the upper and lower

Once preheated, insert the cake form with the cake into the oven and keep it in the

5 Press the dough equally around the walls of the cake form to the upper edge of the form. Once again mix the apple slices with the sugar/cinnamon mixture, and by now, the slices will be well soaked in the sugary, sticky fluid that has formed. Now position the apple slices side by side in a circular pattern on dough at the bottom of the cake form. Fill the center with additional apple slices. After completion of the first layer of apple slices, I recommend to add a second layer in the same way as the first layer was formed. Then, gently press down the edges of the dough at the sidewall towards the apple slices. Gradually work down the border to a level that it is barely higher than the second level of apple slices. In the meantime, you may pre-heat the oven with the upper and lower heating elements switched on. Once preheated, insert the cake form with the cake into the oven and keep it in the oven for approx. 15 minutes. During this time, add an additional 50 g sugar to the residual sugar-cinnamon fluid, in which you have soaked the apple slices before. Add 50 g of starch and add the egg whites that you have kept separate from the dough preparation. 5

Mix the ingrediences well until the fluid starts to become of a slightly stiff consistency. After approx.

Try to bring the cake back into the oven as fast as possible, and leave it in the oven for approx. additional 30 minutes.

6 Mix the ingrediences well until the fluid starts to become of a slightly stiff consistency. After approx. 15 minutes in to the baking time, remove the cake from the oven. Carefully sprinkle the topping fluid on top of the apple slices. Make sure that it is equally spread. The fluid will rinse down along the apple slices, and may soften the structure of the dough, but it will greatly enhance the taste of the finished cake. Try to bring the cake back into the oven as fast as possible, and leave it in the oven for approx. additional 30 minutes. From time to time watch the progress of the baking process to ensure that the top of the cake does not burn black. After the approx. 30 minutes of baking, switch off the oven, and leave the cake in the oven until the cake and the oven have reasonably cooled down, and then you can remove the cake from the oven and you may put it on an insulating surface for the final cool-down time. Remove the cake form and transfer the cake to a plate. 6

7 Once cooled down, the cake is actually ready for serving. Personally, I prefer the cake to be kept in the fridge, wrapped in a plastic bag, overnight, and only serve the cake the next day. Prior to serving, you may top the cake with icing sugar, but after icing you have to serve the cake quickly, as the icing sugar will be absorbed by the wet apple topping surface very fast. Bon Appetite! 7

Siam Open Castle. Chicken Pizza, Lattermann Style. Ingredients for the Dough

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