Sparkling wine cake
This sparkling wine cake stays up to five days juicy when it's well covered up. You should try this excellent and easy recipe with South Tyrolean apples!
- Preparation time: 01:30 h.
- Persons: 12
- 100 g butter, cut into cubes
- 75 g sugar
- 1 egg
- 200 g flour
- ½ pack baking powder
- 800 g cooking apples (Granny Smith)
- 1/2 bottle of South Tyrolean sparkling wine (Sekt)
- 2 packs vanilla pudding powder
- 400 ml cream
For the dough, quickly work the butter, sugar, egg, flour and baking powder into shortcrust pastry. Wrap the dough in clingfilm and leave it to stand in the refrigerator for 30 minutes. To prepare the filling, peel and dice the apples. Pour 6 tbsps of the sparkling wine (ideally Sekt) into a bowl, add the vanilla pudding powder and stir until smooth. Add the diced apples to the sparkling wine and bring to the boil. Stir the blended vanilla pudding powder into the boiling apple and sparkling wine mixture and leave to boil for 5 minutes. Remove from the heat and leave to cool. Roll out the shortcrust pastry and line a cake tin up to a height of 2–3 cm. Spoon the cooled apple mixture on to the pastry and immediately bake in the oven at 175 °C for 45–50 minutes. Leave to cool and then serve garnished with whipped cream and raspberries.
A special tip:An advocaat sauce goes perfectly with this cake. If making the cake for children, replace the sparkling wine with cloudy apple juice and the advocaat with vanilla sauce. Wine recommendation: South Tyrolean Sekt
Source (German brochure): 30 Lieblingsgerichte aus Südtirol (Autonome Provinz Bozen)