| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 6 | Servings | |
INGREDIENTS
| 15 | oz | Short Pastry |
| 4 | c | Red Wine |
| 2 1/2 | lb | Apples,finely cubed |
| Brown Sugar as needed | ||
| Vanille Pudding Powder | ||
| As needed | ||
| 2 1/8 | c | Whip Cream |
| 1 | ts | Vanilla |
| 3 1/2 | oz | Almond Slices |
INSTRUCTIONS
1. Cake taste best when baked a day before serving and cooled in the refridgerator over night. 2. Boil wine add the apples,peeled,cored and cut in fine cubes,and cook about 2 minutes;take apples out and put aside. 3. Measure the wine-cooking-fluid and add brown sugar as needed to your taste. 4. Mix in as much puddingpowder, about 1/3 of a package, so that it's of a creamy consistence;let come to a boil once. 5. Add the applepieces;fold under. 6. Heat oven to 150 C 7. Roll out dough and put in a springform, about 26 cm in diameter. 8. Fill in the applemix and even out on top. 9. Bake about 1 hour. 10. Short before serving, beat the cream with the vanilla untill very stiff and put over cake;garnish with the almondslices. After an idea out of "Meine Familie und ich" 1994 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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