CONTRIBUTED BY LY TAN
I found the recipe book of my dreams. Landfrauen Backbuechle which means Country Women Baking Book is a compilation of heartwarming home recipes from cakes, bread, pastries to cookies. I received this wonderful gift from my neighbor who is part of a Country Women Club (Landfrauen Verein) in the Swabian Region. Unlike most commercial recipe books, this one doesn’t boast a solid and impressive hardcover or stylish food photography. The pages are printed in black and white with charming little pictures of cakes and bread that were drawn by hand. The recipes are written in a simple manner without complex instructions, some were even in Swabian dialect bearing proof of its authenticity. This little baking book promises a taste of home and the South German countryside. Filled with inspiration and excitement, I can’t help but share with you one of the recipes.
The Drunken Apple Cake
180g of Flour
50g of Sugar
100g of Butter
2 tablespoons of Sour Cream
1 pinch of salt
1 kg of Apples cut into small cubes
0.5 litre of White Wine
0.25 litre of Water
2 packets of Vanilla Pudding Powder
2 packets of Vanilla Sugar
200g of Sugar
2 cups of Cream
10 tablespoons of Egg Liquor
Baking Time: 1 hour/ 180C (or 360F)
- For the cake base, whisk all the ingredients together and place into a round cake tin (with 2 cm tall round the sides)
- To make the filling, cook the wine, water, vanilla sugar, sugar and pudding powder together over a stove. Keep stirring.
- Next add the apple cubes and mix well. Pour the entire mixture on to the cake base. Place the form into the oven for 1 hour at 180C.
- Allow the cake to cool after removing it from the oven
- Whip cream and spread it on the cake.
- Finally, drizzle Egg Liquor on the cream.
I omitted the last step and sprinkled cinnamon onto the cream instead as I was feeding my children with this cake. Hopefully, Oma will not be cross with me 😉
The recipe book is not available at any bookstores. If you wish to purchase a copy, do write to the publisher (firstname.lastname@example.org).
Note: Germany Ja was given permission to republish this recipe from the publisher.