If you need a cake for many people, try this apple traybake from the French region of Alsace. Halved apples are placed onto a wine- flavored pastry base and covered with an egg-cream topping.
2 people made this
310g plain flour
225g butter, at room temperature
200g caster sugar
1 pinch salt
120ml dry white wine, or as needed
1.5kg apples apples
1/2 lemon, juiced and zested
50g caster sugar mixed with a little cinnamon
4 teaspoons vanilla sugar
235ml double cream
Method Prep:40min › Cook:45min › Extra time:30min › Ready in:1hr55min
Combine flour, butter, 100g of the sugar and salt in a bowl. Add 3/4 of the wine and mix till well combined and smooth. Add more wine if the mixture is dry and crumbly. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
Preheat the oven to 190 C / Gas 5. Grease a rimmed baking tray with butter and dust with flour.
Roll out pastry mixture into a rectangle slightly larger than the baking tray. Transfer pastry to the baking tray and press some of the it up the rimmed sides to make an edge. Pierce all over with a fork.
Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Evenly distribute apples over the pastry. Sprinkle evenly with 3 tablespoons cinnamon sugar.
Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
Combine eggs, the remaining sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
Remove cake from the oven and reduce temperature to 165 C / Gas 3-4. Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
Bake until cream topping is golden brown, 10 to 15 further minutes.