Music For Little Tikes Xylophone

Apfeltorte

of apples, you know, there are over 2,000 varieties, from the sweetest to the most harsh, crisp or mealy, green, yellow or red, but usually found in trade the most common, the red and golden delicius, the Granny Smith and Fuji. When the supermarket the other day I saw the nearby renette I could not ignore them, how many cakes require this variety and we (or at least me!) regularly use those stations to be a bit 'too much time in the fruit basket?
The cake I wanted was to enhance the flavor with the right proportion between dough and apples, as well as allow me to divide the more preparation time, if necessary ;-).
This has me really happy, very similar to a dough crust, rustic at the right point that, thanks to the stuffing moist, it is very soft (try also stuffed with lemon cream), not too sweet to leave room for the flavor the filling is also good cold, which in the heat of these days is not bad.

Dough:
00 300 g flour 100 g butter

120 g granulated sugar vanilla 2 teaspoons yeast

Rum 1 egg yolk 1 teaspoon



Salt Filling: 1 kg apples

Zest of 1 lemon 2 tablespoons sugar

1 egg yolk


Prepare the filling:
peel and cut apples into small pieces,
cook with lemon zest and sugar until they are reduced in cream,

then allow to cool.

Prepare the dough:
sift flour with baking powder,

add the vanilla sugar (or vanilla extract),

rum, salt, the egg and butter into small pieces.
Knead until a smooth dough, let rest a couple of hours to cool.

With 2 / 3 of the dough and line the bottom edges of a cake pan with a diameter of 24 cm.
Fill with apple filling.
Spread the remaining pastry into a circle the same diameter and cover the cake.
Brush with beaten egg yolk with a fork and draw the decorations as desired, and then perforated in several places to release steam.
Bake for 40 minutes at 200 degrees.