Versunkener Apfelkuchen



  • 3 cups all-purpose flour
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 twigs) unsalted butter or margarine, softened
  • 1 3/4 cups sugar
  • 3 large egg, separated
  • 1/2 cup milk
  • 8 medium (about 3 pounds) baking apples, such as Golden Tasty,
  • Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, as well as any combination, cored and chopped (peeling is optional)
  • Glaze (recommended):
  • 1 cup confectioners’ sugar, or 1/2 cup confectioners’ glucose and 1/2 cup
  • light brown sugar
  • 1/2 teaspoon vanilla as well as almond extract
  • 1 to 2 tablespoons milk or water
  • Directions

    1. Preheat this oven to 350F. Grease a kugelhopf or 10-inch Bundt pan.
    2. Sift together the actual flour, baking powder, and salt. Beat the butter until soft, about 1 minute. Gradually add the sugar and beat right up until light and fluffy, around 4 minutes. Beat inside the egg yolks, one at a time. Stir in the flour mixture and milk.
    3. Beat the actual egg whites on low quickness until foamy, about 30 seconds.
    4. Increase the pace to high and do better than until stiff but not dry up. Fold one-fourth of the whites in the batter, then gently collapse in the remaining whites.
    5. Pour half of the batter into the organized pan. Spread with half of the apples. Top with all the remaining batter, then the left over apples.
    6. Bake until golden brownish, 50 to 60 minutes. Now let cool in the pan for 25 minutes, then transfer to a rack and let interesting completely.
    7. To make the glaze if utilizing: Combine all the glaze ingredients, mixing until smooth and of flowing consistency. Drizzle over the pastry and let stand until set.

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