Yield: 6 servings

Measure Ingredient
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
1 teaspoon Vanilla
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

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