This scrumptious apple cake is a Croatian version of an apple pie and ideal for this gentle fall season.
- 1 Short-crust pastry dough:
- 250 g all-purpose flour (125 g cake flour and 125 g bread flour)
- 150 g butter, cut into smaller pieces
- 1 egg yolk
- 1 splash of milk
- 30 g sugar
- 1 Filling:
- 3 tbs cranberry, or rose-hip jam
- 750 g apples, peeled, thinly sliced (with grater)
- 1 tbs brown sugar, or to taste
- Grated zest of 1 lemon
- ½ tsp ground cinnamon
- 2 tbs rum
- 1 Light topping dough:
- 3 eggs, yolks separated from the whites
- 30 g sugar
- 60 g bread flour
- In a bowl combine the flour, butter, egg yolk, a splash of milk and sugar. Knead all ingredients to a firm dough. Chill for 30 minutes.
- Meanwhile prepare the topping dough: beat egg yolks with sugar until light and foamy. Beat the egg whites until stiff peaks form. Gently fold egg white mixture and flour alternately into the yolk mixture.
- Roll short-crust dough on a lightly floured counter to a rectangle the size of the parchment paper lined baking pan. Cover the bottom of the pan with the dough, tap with fingers into place.
- Evenly cover the dough with grated apples, sprinkle with brown sugar, lemon zest, ground cinnamon and rum.
- Top the apples with the light topping dough and bake the pie in the oven at 200°C for about 45 minutes.
- Cool the pie in the baking pan, cut into equal sized square pieces and dust with powdered sugar (optional).