Rheingau Riesling cake
ingredients
Ground:
125 g of butter
125 g of sugar
250 g flour
1 egg
1/2 p. Baking powder
Covering 1:
1-1.5 kg of apples
0,75 l white wine
250 g of sugar
2 P. vanillin sugar
2 p. Custard powder
Covering 2:
500 ml of cream
2 P. cream stabilizer
Preparation:
Soil: Make a shortcrust pastry from the ingredients and leave to rest in the fridge for about 1/2 hour. Soil and edge of a Springform form.
Covering1: Peel the apples, dice and place in the form. Remove about 100 ml of wine and mix with the pudding powder. Bring the rest of the wine to a boil with the sugar and vanilla sugar.
Remove the wine from the cooking area, add the stirred custard powder and bring to a boil while stirring. Brush the finished mixture hot over the apples.
Bake at approx. 175 ° C for 50-55 minutes (hot air oven). Allow to cool well in the cake pan (preferably over night). The apple filling sinks a little.
Topping 2: Beat the cream with cream stabilizer and spread over the cake.
