Fruit cake with apple rosettes
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ingredients
250 g plain flour 125 g chilled butter 2 tbsp icing sugar 2 tbsp iced water pcs salt 400 g soft curd 1 pcs vanilla pod pcs icing sugar 6 pcs apples pcs blackberries, cranberries pcs lemon juice 1 pcs egg for spreading
progress
Fruit cake with apple rosettes and custard filling. Just play around with the apples a bit and the pie will not only be tasty, but also tempting to look at.
1.
Cut the cold butter into smaller cubes. Add flour, sugar, a pinch of salt and prepare the crumble with your hands. Then add ice water and knead into a crumbly dough. Work quickly so that the dough does not start to crumble with the temperature of your hands. Wrap the finished dough in plastic wrap and refrigerate for about 1 hour.
2.
Mix the cottage cheese with the sugar and the pulp of the vanilla pod and refrigerate.
3.
Wash the apples, remove the cores and cut in half. Slice them into 1 to 2 mm thin slices and place them in a saucepan of boiling water with a few drops of lemon juice for about 1 min. They will form better and will not brown. Drain, pat dry and set aside.
4.
Roll out the cooled dough to a thickness of about 5 mm in a round tin with a corrugated edge about 29 cm in diameter. Set aside a small part for the braid. Transfer the dough to the tin, leaving the higher edges, fold the overlapping edges in, press lightly and prick with a fork. Make a braid from the leftover part. Spread the curd filling over the dough. Place the braid around the perimeter of the cake and brush with beaten egg.
5.
Twist the apple slices and form rosettes, which are placed on top of the curd filling. Before baking, brush them with apricot jam to give them a golden colour.
6.
Bake at 180 °C for about 40 minutes. Allow to cool and sprinkle the cake with icing sugar. Enjoy!
