Royal apple pie

The first recipe that I decided to publish is the best, the simplest and most of all a quick cake. This is a simple cake, like ordinary, but special for me. This apple pie is the beginning of my cakes passion which turned into a hobby (I know, maybe it sounds weird, but as baking gives me so much joy and I can’t imagine life without it I think it is definitely my hobby).

That's all by way of introduction because I am getting too sentimental, whereas it has to be a culinary blog which should inspire you, not bore you.

• Dough:

200 g of butter
½ kg of wheat flour
1 cup of granulated sugar
1 teaspoon of baking powder
3 egg yolks
3 teaspoons of cream 36%
1 teaspoon of vanilla extract

• Filling:

1 ½ kg of apples (pearmian, russet apple or any sour apples)

7 teaspoons of sugar cane
1 teaspoon of cinnamon
a handful of plums (fresh or frozen) - you can skip

• Meringue:

3 egg whites
1 cup of granulated sugar
a pinch of salt
1 teaspoon of potato flour

• Ganache:

100 g of dark chocolate
60 ml double cream


Tip for the lazy:
You can skip making meringue and ganache. Then baking the dough will take you about an hour. After cooling, you can sprinkle it with powdered sugar.

• Preparation:

Chop the butter into the flour - preferably with a knife. Them add the powdered sugar, baking powder, egg yolks, cream and vanilla extract. Knead the dough – it’s ready when it doesn’t stick. You can lightly sprinkle it with flour. Divide the dough into 2 parts and put it in the refrigerator for 30 minutes. During this time peel the apples and cut them into slices. Then to sliced apples add cane sugar, cinnamon and plum. Mix all ingredients thoroughly. Put the dough on the bottom of a large cake tin and on the edges of it as well. Then put all apples on it. Next put the second part of the rolled-out dough on the top. After that put the dough into an oven which has been preheated to 180ºC. Now those who are not willing to do anything more should wait as long as the dough is fried - it should last something about 1 hour.

Those who want to do the full version of this cake must prepare the meringue. So now put egg whites with a pinch of salt to the bowl and beat them until stiff. Then, still mixing, gradually add powdered sugar to the bowl. At the end add a teaspoon of potato flour to the bowl. After 40 minutes of baking pull the dough out of the oven and cover the top of the dough with beaten egg whites. Then put it again in the oven and bake it at a slightly lower temperature (about 165 °C) for another 20 minutes. When it is baked take it out of the oven to cool. At the end prepare the chocolate ganache. Heat the cream (it must be hot) and pour it in a bowl of crushed chocolate. Leave it for a few minutes and then mix thoroughly until smooth. When it is cool, pour the meringue with the chocolate ganache.

Bon appetit!