I made this Apfelkuchen (Apple Cake) for a Sunday dinner on the occasion of the visit of two Aunts to my Mother's home (sisters). They had flown out from Michigan. My Aunt June was a great baker, so I want to make something different for her. Knowing what a lousy cook and baker my mother was, I knew that at least my Aunt June would enjoy this for dessert. After eating her portion of Apfelkuchen, Aunt June said, "Where did you get this recipe and where did you learn how to make it and can you get me the recipe?" My mother piped up and said, "Not from me. I hate cooking." So...Aunt June was given the recipe, I gave my mother a nearly hateful look and just about everyone who has eaten this Apfelkuchen over the years has really liked it.
The recipe is not difficult. It simply has a number of steps with outstanding results you'll not forget.
Apfelkuchen
(Apple Tart with Souffle Topping)
10” springform pan, lined with rich tart pastry (See below)
2 lbs Granny Smith Apples, sliced 1/3” thick & tossed with lemon juice & sugar
1 Tbs lemon juice
1 Tbs cane sugar
1/2 cup finely ground almonds
Rick Tart Pastry
1-3/4 cups unbleached flour
½ cup plus 1 Tbs cane sugar
1 lg egg - Chilled
½ cup plus 1 Tbs unsalted butter - Chilled
Pinch of salt
Grated peel of 1 lemon
Preheat oven to 400. Pour the flour into a chilled bowl. Make a well in the center. Put the sugar into the well and tamp it down into the well. Add the egg on top of the sugar. Cut the chilled butter into 1” pieces and place them around the sides. Add flavorings into the center of the well. Using a pastry blender, begin blending the ingredients, starting in the center, gradually working in the butter and flour. As you work, keep the ingredients together by scraping toward the center. When the dough forms, it will first be mealy, like oatmeal, then will begin to clump into pea-sized bits. When it starts to form larger lumps discard the pastry blender and press the dough into a ball with your hands. Place it on a board or counter which has been lightly floured. Knead it with the heel of your hand for a minute or so, until the dough is thoroughly mixed. The dough should not be sticky. Roll the dough into a long rope 1-1/2” in diameter, wrap in plastic wrap and chill until firm (at least 2 hours).
Line the springform pan bottom and sides with the pastry by slicing the dough rope into rounds ¼” thick. Press the rounds against the bottom and sides to secure a seal. Weigh the dough down with dried beans placed on foil which has been molded to fit inside the pan. Bake on the lowest rack of the oven 10-12 minutes. Let the shell cool a few minutes before pouring the beans out. Carefully strip off the foil. The bottom of the tart shell will look slightly moist. For a partially baked shell, return to the oven for another 3.5 minutes. Note: If the pastry on the sides has slipped down too far, use a table knife to press lightly on the pastry all the way around the pan.
Prior to placing the apples into the pan, sprinkle the finely ground almonds evenly across the bottom of the 10" pastry pan bottom. Now arrange the apples on the pastry so they overlap slightly and form concentric circles. Do not press them down into the pastry. Bake in a preheated 400 degree oven on the lowest rack for about 20 minutes. While the shell with apples is baking, prepare the soufflé filling:
4 yolks
½ cups cane sugar
¾ cup sour cream
3 Tbs cornstarch
Grated peel of 1 lemon
4 egg whites
1 Tbs cane sugar
In a stand mixer, beat egg yolks until smooth. Add ½ cup sugar gradually, beating until mixture is pale yellow and fluffy. Mix in the sour cream by spoonfuls. Add cornstarch and lemon peel. In another bowl and with a hand mixer, beat the egg whites with 1 Tbs cane sugar until they form stiff peaks. Fold the egg whites into the egg yolks mixture in the large stand mixer bowl.
Remove the pan from the oven and pour the soufflé mixture over the apples: it should not go higher than the edge of the pastry. Return to the oven for 30 minutes, or until the filling has puffed and browned nicely. Cool in the pan for 10 minutes. Unbuckle the side of the springform pan and wait another 10 minutes before unmolding it onto a cake rack to cool thoroughly. In the cooling phase, the soufflé will lose some height. Use a serrated knife to cut the tart, then a pie server to lift and place on a plate.
Enjoy ~ Rebecca
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