A good recipe to taste the most popular of all Dutch cakes is the Dutch apple pie. This gets prepared with cinnamon, raisins and a thick solid sand dough. Both apple varieties are suitable, with the Boskoop is even better.
According to traditions, the Dutch already baked the apple pie in the Middle Ages. Nowadays the delicious apple cake in Holland has become a widespread custom.
When I first looked at the café in Amsterdam, I immediately noticed a very special cake. It was taller than anyone else, crisp browned and looked somehow interesting. On closer inspection, I realized that this cake consisted of 90% apple. A thin pastry ground, on which sliced apple slices got layered and were at least 10 cm high. A dream come true from apples, so to speak.
The café was also a bakery. And when I sat at a small table near the oven, I saw the baker prepare such an apple cake behind the counter. So I looked at what he was doing and thought to me, I'll make a cake like that when I'm back home. And that's exactly what I did.
The cake consists, as I said, of only 2 main ingredients of shortbread and apples. Very many apples. Very very many apples. Add a little lemon and cinnamon. and that's it. On top of that comes a thin layer of sugar, which caramelizes in the oven.
And a dream of apples gets finished. If you love apple pie exactly as I do, you will always bake this cake. For if my beloved apple strudel cake is the king under the apple cake, then this one is the god of the apple cake.
Basic Dutch apple pie Ingredients
300 gm flour
125 gm sugar
175 gm of butter or margarine
2 egg yolks
6 apples cut into slices or cubes
2 tsp cinnamon powder
75 gm raisins
Butter for greasing
1 tbsp semolina or breadcrumbs
Salt to taste
Add the flour, salt, and the sugar together with the butter in a mixing bowl. Cut the mass with two knives until a crumbly whole gets formed. Add the egg yolk and knead. Then wrap this in a wrapping film and place in the refrigerator for 30 minutes.
Press the lemon to get the juice. Peel the apples one at a time, remove the seeds, halve them. Place the apple slices in the bowl and immediately drizzle with some lemon juice. Mix the apple pieces with the remaining sugar, cinnamon powder, and the raisins.
Remove the dough from the refrigerator after half an hour. Divide the larger part on a flour dusted surface to form a round of about 27 cm. Then pour the flat dough into a buttered frying pan (24 cm) and cover the edges with it. Then sprinkle the griddle or breadcrumbs on the ground.
Fill the dough-lined jumping mold with the apple mixture. Roll out the rest of the dough and cut into strips. Place these crosswise on the apple filling and press on the edges. Finally, coat the surface with a whisked egg yolk. Bake the cake for about 45 minutes in a pre-heated oven at 175 ° C.
Serve with sweet whipped cream and vanilla sauce.