Covered Caipirinha apple cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 300 g Flour
  • 2 coated Tsp Baking Powder
  • 150 g Butter
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 1 pinch Salt
  • 50 g Raisins
  • 75 ml Cachaça (sugarcane schnapps)
  • 1.5 kg Apples
  • 50 g + 1 tablespoon brown sugar
  • 400 ml apple juice
  • 2 Organic limes
  • 2 packages Pudding powder "Vanilla Flavor"
  • 50 g chopped almonds
  • 2 TABLESPOONS Breadcrumbs
  • 1 Egg yolk (size M)
  • 75 g Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix flour and baking powder. Knead the butter into pieces, sugar, vanillin sugar, egg, salt and flour mixture with the dough hook of the hand mixer. Wrap the dough in foil and chill for about 30 minutes. Pour cachaça over the raisins and let them soak. Peel, quarter, core and cut apples into pieces. Caramelise 50 g brown sugar and 5 tbsp. water in a pot.

  2. 2

    Deglaze with 300 ml apple juice and add the apple pieces. Let compote simmer at low heat for about 2 minutes. Wash the limes hot, grate dry and grate the peel of 1 fruit. Stir pudding powder and 100 ml apple juice until smooth, add to the compote and simmer for 1 minute. Fold in raisins with cachaça, lime zest and almonds. Let the compote cool down. Grease a springform pan (26 cm Ø). Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 34 cm Ø). Line a springform pan with the dough and press on the edge. Prick the base several times with a fork and sprinkle the dough with breadcrumbs. Smooth the compote in it. Roll out the rest of the dough round (26 cm Ø), lay it on the compote and press it on the edge. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 35-40 minutes. Whisk the egg yolks and water, spread the cake with it about 10 minutes before the end of the baking time, cover if necessary.

  3. 3

    Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 34 cm Ø). Line a springform pan with the dough and press on the edge. Prick the base several times with a fork and sprinkle the dough with breadcrumbs. Smooth the compote in it. Roll out the rest of the dough round (26 cm Ø), lay it on the compote and press it on the edge. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 35-40 minutes. Whisk the egg yolks and water, spread the cake with it about 10 minutes before the end of the baking time, cover if necessary. Let the cake cool completely in the tin. Then remove from the tin. Grate the zest of 1 lime, cut the lime in half and squeeze the juice. Mix icing sugar and 1-2 tablespoons lime juice to a thick glaze. Spread the cake with it, sprinkle with lime zest and 1 tbsp. brown sugar. Leave to dry

  4. 4

    Let the cake cool completely in the tin. Then remove from the tin. Grate the zest of 1 lime, cut the lime in half and squeeze the juice. Mix icing sugar and 1-2 tablespoons lime juice to a thick glaze. Spread the cake with it, sprinkle with lime zest and 1 tbsp. brown sugar. Leave to dry

  5. 5

    waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
440 kcal
CARBS
64 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesAutumnCake