RUF

Ruf Mix for apple tart

Apple pie/tart is a classic fruit cake that can be baked in countless variations. Store in a dry and cool place. Mixture for cake with apple filling, raisins, sour cream and cinnamon. Extra ingredients needed: for dough: one egg (size M), 100g butter at room temperature; for filling: 6 apples (approx. 1 kg) and 600g whipped cream. Preparation: Oven temperature: Top/bottom heat: approx. 180°C or Circulating air: approx. 160 °C. BAKING TIME: approx. 60 minutes. Put the baking mixture, soft butter and egg in a bowl and use an electric hand mixer (dough hook) to form a smooth dough. Grease a baking tin (Ø 26 cm), spread 3/4 of the dough on the bottom of the tin. Form the remaining dough into a roll and press it onto the edge of the tin to create an approx. 3 cm high edge. Peel and core the apples, cut them horizontally and place them on the dough with the cut side down. Add raisins to the apples. Cut the remaining apples into small pieces and fill the gaps with them. Mix the sour cream powder with a cup of whipped cream. Bring the remaining whipped cream to the boil, remove from heat and add the mixed sour cream powder. Bring to the boil while stirring continuously and pour immediately over the apples. Sprinkle with the sugar topping with cinnamon flavour. Bake in the preheated oven on the middle shelf. After baking, let the cake cool in the tin on a cake rack for at least 2 hours, then use a knife to loosen the edge of the round tin.