Baking pan: 34 x 24 cm | 12-16 slices

Sheets:

2 yolks

2 tbsp sour cream

280g flour

140g (melted) butter

a pinch of salt

 

Filling:

5-6 apples

4 tbsp sugar

15g butter

cinnamon

 

+ flour -> rolling the dough out

+ flour + butter -> baking pan

+ (if needed) 3-4 tbsp milk

 

Yesterday was pretty rough and I couldn’t post, but today is a new day, a new beginning.

Similarly to the caraway soup, my Grandma wrote 2 lines in her notebook under this recipe. I baked mini-Pavlovas for Marcel (I had some blueberries from Argentina) and I was left with two yolks, so this recipe reminding me of my grandparents’ house was perfect for me.

 

For the sheets, mix the yolks, the sour cream, the flour, the melted butter, and the salt. Wrap the dough into a plastic film and let it sit in the fridge for 30 minutes.

Make the filling; chop the apples in the blender or grate them like in the old days. Mix the apples, sugar, and cinnamon on low heat; add the butter.

Cut the dough into two pieces. Roll out the two pieces of dough.

Place the first one in the buttered and floured baking pan, spread the filling, and place the second sheet on top.

Bake the apple cake in the preheated oven, at 180°C, for 25 minutes.

 

Conclusion? It’s even tastier than it looks! J

 

P.S. If the dough is too crumbly, add 2 tablespoons of milk and as much flour as needed for it not to be soggy for each piece of dough. It will be easier to make the cake this way.