Romanian Apple Cake

Alina tran 3

Yesterday I had a crappy day and if I ruined yours, too, with my entry, I apologize. In the end I managed to calm myself down and from shaking with rage I was able to find my camera, make a still life arrangement, take a picture and ease myself into serenity again. The 2 h nap did its trick, too. 😉 Haha! In the evening I met a friend at the movies and we saw Parasite, which was genius! I fell in love with Asian movies about 16 years ago so to me this was no surprise, but if you only see one movie this month, make it this one!

Now back to my cake, which I made this weekend, after starting something of a tradition- cake every Sunday- haha! Unfortunately, this Sunday we had another unfruitful home inspection and I hadn’t been inspired to buy ingredients in advance, so I threw a quick glance at the fridge and the kitchen counter and decided it had to be an apple cake. I found this recipe online and it was yummy indeed. I had to ask the neighbor for sugar, though, and I only had around 1 kg apples (a wonder, we usually buy 2 or 3 apples only!), still it turned out amazing.

Filling: 

2kg apples on the sour end

100 g sugar ( I always find cakes too sweet, so feel free to add more)

1 tea spoon  cinnamon

the zest of a lemon

60 g walnuts

Crust:

500g white flour

250 g butter

2 spoons of vanilla sugar

2 eggs and 2 egg yolks

2 spoons of cream/sour cream

lemon zest

a pinch of salt

an egg yolk to butter the cake before it hits the oven

Place the crust ingredients in a kitchen aid adding only half the flour and keep adding flour until the dough turns homogeneous. Divide it in two and keep in the fridge for an hour.

Meanwhile, grate the apples with or without peeling them (it makes no difference) and squeeze the juice (I love drinking it!). Roast the walnuts in a pan until they start smelling good.

Take out the crust and roll it out with a rolling pin until you have two sheets. Prick the first sheet with a fork on top of a parchment paper, then fill it with apples, nuts, sugar and lemon zest. Lay the other sheet on top of that and prick it, too. Butter it with egg yolk before putting in the oven.

Bake the cake at 170 degrees C for about 50 minutes, then take it out and let it rest. Powder it with icing sugar, then serve. It’s best when cold, but I can never wait that long. 😉 Bon appetit!

PS. You’ll find the original recipe in Romanian at here.

xxx, Alina

 

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