Raisin Cake with Apple Cream
Ingredients
Apple cream
3 large apples
1 teaspoon cinnamon
2 tablespoons sugar
juice from 1 lemon
Raisin cake
120 g flour
250 ml milk
40 g sugar
4 eggs
40 g butter
1 handful of raisins soaked in rum
a pinch of salt
a little vanilla extract
powdered sugar for dusting
How to prepare raisin cake with apple cream
- For the apple cream: I peeled and cubed the apples, put them in a pot, covered with water, and added the lemon juice, cinnamon, and sugar. I let it boil for about 10 minutes, then blended it into a cream. Before blending, it seemed like there was too much liquid left on the apples so I drained some of it. When it starts boiling, you can taste the sauce from the apples and add more sugar to taste.
- For the cake: mix the flour, sugar, salt, egg yolks, and milk until it becomes a thick mixture, like pancake batter. Beat the egg whites until stiff, then fold them into the mixture above, stirring gently so the egg whites don't deflate.
- Melt the butter in a pan, add the batter and let it form a slight crust on the bottom, then add the raisins. Bake in the oven at 200°C until golden on top.
- Tear the cake with a fork, dust with powdered sugar and serve with apple cream. Or if you want individual desserts, cut the cake into squares, place them in glasses, pour apple cream over and garnish with a little whipped cream and grapes.
Apple cream
Cake base with raisins
Raisin Cake with Apple Cream
Served in glasses
Alternative serving with powdered sugar
