May's Ultimate Apple Cake Mission entry is here. I altered the recipe from the original,'Gaby's rhubarb cake' to transform it into what I now call 'Gaby's apple cake'. I first made the original rhubarb recipe with a friend in Germany. At the time, my netbook was still brand new, so Gaby's rhubarb cake was my first bookmarked recipe:) It still sits proudly up the top of the now long bookmarked list. Back to the cake baking. One kilogram of rhubarb was needed. No problem, for there was rhubarb in my friend's garden. Well, a few sticks of rhubarb. Oh, nowhere near one kilogram. Fortunately there were some apples in the kitchen, so we used them to make up for the lack of rhubarb.
Gaby's wonderfully tasty Rhubarberkuchen, rhubarb cake, baked all the way back in 2009. Ah, 2009, a good year for me:)
Just re-living the past here. After baking the rhubarb cake, I went to Stuttgart:) See the people on the lawn? That's what you do in Germany when it is sunny. You go outside and don't worry about skin cancer or clothes if you choose not to wear them :| Yeah... :|
I have so very little photos of me, taken during my time overseas. Kind of sad. I should have more photos taken of myself, so that when I am old lady, still baking cakes I can look back and say 'Fancy that. I once had brown hair!'. Thing is, I hate having my photo taken! I mean, if I looked like this, I wouldn't mind being photographed, but I don't and am nowhere close. Worst day of school for me? It was always photo day. I also try to avoid having corporate photos taken at work. I hate it so much.
Gaby's rhubarb cake
This recipe is Gaby's Rhubarberkuchen from Kochmeister.de. However, apples have been substituted for rhubarb.
I used a 20cm diameter spring form tin
In English, the recipe goes like this...
What you need
For the dough for the base/sides
- 250g plain flour
- 1 tea spoon baking powder
- 125g butter
- 65g sugar
- 1 egg
- Pinch salt
For the filling
- 3 large apples (I used Pink Lady)
- 2 eggs
- 60g sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 160ml cream (I used dollop cream)
What you need to do
- First make the dough base and sides. Combine all dough ingredients in a bowl. Once slightly combined, kneed into a smooth ball of dough on a floured bench.
- Wrap the ball of dough in plastic wrap and place into the fridge to cool for fifteen minutes or so.
- Preheat the oven to 180 degrees.
- Line a 20cm diameter spring form tin with baking paper (sides and base)
- Roll out the dough and cut into pieces so that you have a (1) base, the same size/shape as the bottom of your spring form tin and (2) sides, a little smaller than the height of your spring form tin
- Place the 'base' piece of dough into the spring form tin.
- Attach the 'sides' of dough to the base and press against the side of the tin.
- Fill in any gaps with left over dough.
- Peel and dice apples. Place them into the spring form tin.
- Bake for 30 minutes.
- At the 25 minute mark, start to prepare the filling.
- Combine all filling ingredients (apart from the apple) in a bowl and mix together thoroughly.
- Take the cake out of the oven and pour over the filling mixture.
- Bake for a further15-25 minutes, or until cooked through.
Steps 4-8: Spring form tin, lined with baking paper. Dough has been placed into the tin, on the base and sides. Gaps have been filled with left over dough
Step 9: diced apple pieces in the spring form tin
The purple flowers are tree dahlias. They're so pretty:)
This golden cake is a pleasant treat. 100% worthy of my weekend 'junk allowance':) As a result of pre baking the apples, they are very soft. The filling is so very creamy and almost reminds me of a cheesecake. I would actually like to see this made into a cheesecake. It would be great:)
Anne's apple cake from May still remains as the leader on the Ultimate Apple Cake Mission results board with 10/10 points. However, close behind is the beautiful Gaby's apple cake with 9.5/10 :)
For more Ultimate Apple Cake recipes, see my recipe/review summary page.