Yield: 6 servings
|15 ounces||Short Pastry|
|4 cups||Red Wine|
|2½ pounds||Apples,finely cubed|
|\N \N||Brown Sugar as needed|
|\N \N||Vanille Pudding Powder|
|\N \N||As needed|
|2⅛ cup||Whip Cream|
|3½ ounce||Almond Slices|
1. Cake taste best when baked a day before serving and cooled in the refridgerator over night. 2. Boil wine add the apples,peeled,cored and cut in fine cubes,and cook about 2 minutes;take apples out and put aside. 3. Measure the wine-cooking-fluid and add brown sugar as needed to your taste. 4. Mix in as much puddingpowder, about ⅓ of a package, so that it's of a creamy consistence;let come to a boil once. 5. Add the applepieces;fold under. 6. Heat oven to 150 C 7.
Roll out dough and put in a springform, about 26 cm in diameter. 8.
Fill in the applemix and even out on top. 9. Bake about 1 hour. 10.
Short before serving, beat the cream with the vanilla untill very stiff and put over cake;garnish with the almondslices. After an idea out of "Meine Familie und ich" 1994 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098