Apple Lattice Cake
A classic German apple cake with characteristic lattice pattern made from shortcrust pastry and juicy apple filling.
Ingredients
For the dough
- 300g flour
- 200g butter
- 175g sugar
- 1 egg
- Zest of 1 lemon
For the filling
- 1kg tart apples
- Juice of 1 lemon
- 50g raisins
- 50g sugar
- ½ teaspoon ground cinnamon
- 2 eggs
- 3 tablespoons milk
- 1 tablespoon sugar
- 1 tablespoon vanilla pudding powder
Instructions
Prepare the dough
- Knead the sifted flour with butter, sugar, egg, and lemon zest.
- Let the dough rest covered in the refrigerator for 2 hours.
Filling and baking
- Peel the apples, quarter them, remove the core, cut into thin slices and mix with lemon juice, raisins, sugar, and cinnamon.
- Preheat the oven to 200°C (390°F).
- Roll out the dough and line the bottom and sides of a springform pan. Keep some dough for the lattice and cut into narrow strips.
- Prick the dough base several times with a fork.
- Distribute the apples on top.
- Whisk the eggs with milk, sugar, and pudding powder and pour over the apples.
- Place the dough strips in a lattice pattern on top.
- Bake the cake on the second rack from bottom for 50–60 minutes.
- Let the cake cool slightly in the pan. Place on a cooling rack to cool completely.