Schmandkuchen Recipe 45 Food

SCHMANDKUCHEN RECIPE - (4/5)

Steps:

• Mürbeteig Pastry Sift the flour on a large board or clean table, make a hollow like in the picture above. Add the sugar and the egg into the hollow, cut the cold butter into pieces and put it on the rim. Mix the egg and sugar with your fingertips, then quickly rub butter into the flour and blend all ingredients together. Don't knead too long. Form a ball with the dough, wrap in cling film and let it rest in the fridge for at least half an hour. Quickly knead the dough again, roll it out on a floured table. Grease a flat baking tin, sprinkle with breadcrumbs, put the dough into the tin, prick some holes into the dough to avoid bubbles. Bake at 200°C / 400°F for about 10 to 15 minutes. Let the cake rest for 5 minutes and remove it from the tin while still warm. Let it cool on a wire before you top it with fruits. CAKE Mix together pudding and sour cream. Place Mandarin oranges on the pre-baked murbeteig pastry. Top with pudding/sour cream mixture. Bake at 350 degrees for 45 minutes. Remove from oven to add meringue. Lower oven temperature to 300 degrees. Beat 3 egg whites with 125 g sugar until stiff. Spread over cake and bake for 20 more minutes. Cool and serve.

GRANDMA GELDNER'S APFEL KUCHEN (APPLE KUCHEN)

Steps:

• Preheat oven to 350°F.
• Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
• Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
• In a small bowl, beat egg with 2 T milk and add to dry mix.
• Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
• Pare and core apples.
• Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
• Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
• Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.