Covered apple-cranberry cake

Name: Covered apple-cranberry cake
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 75 g dried cranberries; 6 TABLESPOONS white rum; 125 g + 175 g flour; 60 g + 100 g sugar; 7-10 Tbsp Salt; 60 g cold + some + 125 g soft butter; 1 egg yolk + 2 eggs (size M); 1 kg sour apples; 4 TABLESPOONS Juice and grated zest of 1 organic lemon; 100 g Whipped cream; 2 coated Tsp Baking Powder; 50 g Icing sugar; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Cling film

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

75 g dried cranberries
6 TABLESPOONS white rum
125 g + 175 g flour
60 g + 100 g sugar
7-10 Tbsp Salt
60 g cold + some + 125 g soft butter
1 egg yolk + 2 eggs (size M)
1 kg sour apples
4 TABLESPOONS Juice and grated zest of 1 organic lemon
100 g Whipped cream
2 coated Tsp Baking Powder
50 g Icing sugar
1 TABLESPOON Sugar crystals
7-10 Tbsp Cling film

Directions

1
Soak the cranberries in 3 tablespoons of rum. Knead 125 g flour, 60 g sugar, 1 pinch of salt, 60 g butter in pieces, 1 egg yolk and possibly 1-2 tbsp. cold water first with a hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.
2
Grease the springform pan (26 cm Ø). Peel, quarter, core and roughly dice apples. Drizzle apple cubes with 2 tbsp. lemon juice
3
Cream 125 g butter, 100 g sugar, 1 pinch of salt, 2 tbsp lemon juice and zest. Stir in 2 eggs one by one and then cream. Mix 175 g flour and baking powder, stir in briefly. Spread into the form. Mix apples and cranberries, spread on top
4
Roll out short pastry between 2 layers of foil to form a circle (26 cm Ø). Remove the upper foil. Place the dough on the apples using the lower foil and remove the foil. Press the dough lightly
5
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Let them cool down. Mix icing sugar and 3 tbsp. rum and spread on the cake. Sprinkle with sugar crystals. Leave to dry