Dutch Apple Dessert Food

DUTCH APPLE CAKE DESSERT

Steps:

• Preheat the oven to 200c/390f/gas mark 6. Line a cake tin with greaseproof paper.
• Using a whisk (electric or manual), whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse like and the whisk leaves a figure of eight pattern.
• Melt the butter in a saucepan with the milk, then pour onto the egg and sugar mixture, whisking all the time. Sift the flour, cinnamon and baking powder and fold carefully into the mixture so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
• Arrange the apple slices over the batter (they will sink during cooking). Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180c/350f/gas mark 4 and bake for a further 20-25 minutes or until well risen or goldne brown.
• Remove the cake from the oven and allow to cool a little. Serve warm with double cream. Any left overs can be eaten cold or can be warmed in the microwave well, just for a few seconds.

DUTCH APPLE CAKE

Steps:

• Sift flour with baking powder and salt.
• In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
• Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

CREAMY DUTCH APPLE DESSERT

Steps:

• Preheat oven to 350 degrees.
• In a 1 1/2 quart baking dish, melt butter in oven.
• Sprinkle with crumbs, combine with butter, and press onto bottom of dish to make crust.
• In bowl, mix together condensed milk, sour cream, and Realemon.
• Spread evenly over crumb crust.
• Spoon apple filling over creamy layer.
• Bake at 350 for 25-30 minutes or until set.
• Cool slightly.
• Mix together nuts and cinnamon.
• Sprinkle over top.
• Serve warm or cold.
• Refrigerate any leftovers.

DUTCH APPLE CRISP

Steps:

• Toss the apples with lemon juice and put in a casserole dish.
• Combine the dry ingredients for the filling and toss with apples.
• Combine the topping ingredients and sprinkle over the apples.
• Bake at 350 F for 45-50 minutes.

DUTCH APPLE CAKE

Steps:

• Preheat the oven to 400°F Line the sides and base of a 8 x 8in square cake tin with parchment paper.
• Using an electric whisk, whisk the eggs, superfine sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
• Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
• Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 350F and bake for a further 20-25 minutes or until well risen and golden brown.
• Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.