| Ingredients |
| 4 |
oz |
unsalted butter (1 stick) |
| ½ |
cup |
sugar |
| 1 |
Tbsp |
baking powder |
| 1 |
Tbsp |
vanilla |
| 1 |
Tbsp |
milk |
| 2 |
each |
egg yolk |
| 1 1/3 |
cup |
self rising flour |
| |
| ½ |
cup |
raisins |
| ½ |
cup |
walnuts or pecans, chopped |
| |
| 5 |
each |
large grand smith apples, peeled, cored and chopped |
| 2 |
Tbsp |
sugar |
| 1 |
Tbsp |
butter |
| 1/3 |
cup |
water |
| ½ |
tsp |
cinnamon |
| ¼ |
oz |
unflavored gelatin |
| 1 |
Tbsp |
water |
| 1 |
Tbsp |
lemon juice |
| |
| 2 |
each |
egg white |
| 2 |
Tbsp |
sugar |
|
| Preparation steps: |
- Cream the butter, sugar, baking powder, vanilla, milk and egg yolks.
Add the flour and mix well until the dough is smooth and easy to handle.
- Butter a 10-inch diameter cake pan.
Flatten the dough in the pan. Bake at 350F for 20 minutes.
- In the mean time cook the apple filling. In a medium size pot combine the apples,
sugar, butter, water and cinnamon. Mix the gelatin with water and lemon juice
and add to the pot. Bring to boil and cook for 5 minutes.
- Whip the egg whites with 2 Tbsp of sugar until stiff.
- After baking for 20 minutes, remove from oven.
- Sprinkle the raisins and nuts on the baked dough. Pour the apple filling
on top of the raisins and nuts. Use a cake spatula to spread the egg whites
as the top layer.
- Bake at 350F for 15 minutes.
- refrigerate if not served the same day of baking.
Serving: warm, room temperature or chilled.
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