Recipe from Ivana Overliese from the Netherlands
Ingredients:
For the dough:
◦ Butter on room temperature 200 gr
◦ Brown Sugar 160 gr
◦ One teaspoon cinnamon
◦ Flower 300 gr
◦ Salt, just the tip of a knife
◦ 1 egg
◦ Breadcrumps (not necessary, just for the bottom)
1) Mix the soft butter with the brown sugar and cinnamon.
2) Mix the flower, salt, egg and the mix above together.
3) Knead the dough until it is a good combined dough and not sticky anymore. Let it rest for 15 min, make sure to cover the dough (best is to put the bowl with dough above a radiator with a tea towel above it)
4) Get the dough after 15 mine and divide it into three even pieces. Use 2/3 of the dough to coat the whole tin, all around. Put if you have a bit of the Breadcrumps on the bottom, not too much just a nice layer.
5) Put the tin in the fridge and let it rest, cause now you start making the filling.
For the apple filling
◦ Raisons 100 gr
◦ 1 kg apples, not the once you would normally eat
◦ 4 spoons of sugar
◦ 3 teaspoons cinnamon
1) Put the raisons in hot water for about 10 min and sieve the raisons to get rid of the hard parts inside. Peal all the apples and cut them in little pieces (no one like a big big piece of hot apple in their mouth so make them nice and small)
2) Mix the apples with the raisons, sugar, cinnamon and for the once who love sweet you can eat half a teaspoon of vanilla sugar (it is strong so don’t use too much)
The final touch
◦ 1 egg
1) To start warm the oven at 180 degrees
2) Butter in the sprint cake tin
3) Get the tin out of the fridge and put all of the apple mix inside the tin until the whole tin is filled up with apple mix.
Now the hard part starts.
4) Get the rest of the dough, make about 8-12 equal pieces depending how big your tin is. They don’t have to be exactly evens as the middle parts need to be bigger. Role the piece out one by one to a worm. Start from the side and leave 0.5cm of space between the strings. Put 4-6 string next to each other covering the cake and than put the other 4-6 strings the other way around on the cake to create a checkered effect.
5) Put the egg you have left in a bowl and mix the egg white with the egg yellow and use a little brush or even a fork to co over the dough so the cake gets a nice brown touch in the oven.
5) Put the pie in the oven for 60 min, but it might be done earlier so after 40 min check the pie every 5 min.
Make sure to let the pie rest after the oven before getting it out of the tin cause it can happen that the pie breaks when it is very hot.
7) After you’ve let it rest it is time to eat, we in the Netherlands love to eat it with whipped cream but I always eat it without it, unless when my dad makes whipped cream without sugar, as the pie is already sweet but I leave that up to you.
Comments