CookEat Recipe
German Apple and Currant Biscuit Cake
Thin biscuit dough baked beneath quartered apples, brown sugar, cinnamon, currants and melted butter.
Method
Steps
Step 1
For the proposed biscuit base, whisk flour, sugar, baking powder and salt; rub in the measured 80 g cold dough butter.
Step 2
Stir in cold milk just until soft and cohesive, without kneading.
Step 3
Rest the soft dough briefly, then roll or shape to the thickness and form required by the specific dish.
Step 4
Heat oven to 180 °C and grease the pan with the separate 10 g butter. Arrange apple quarters closely over the thin biscuit base.
Step 5
Sprinkle fruit with brown sugar, cinnamon and currants, then drizzle the separate 30 g melted butter over all.
Step 6
Bake about 35–45 minutes until apples are tender and biscuit base cooked and golden; cool enough to cut.
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