SLOVAK APPLE CAKE I remember this cake back from my childhood - its THE apple cake, all the grandmothers (and their grandmothers before them and their grandmothers before…you get the idea, its effin traditional) make their own version, playing around with the apple layer ingredients. You can add raisins (let them “grow” in water or if you’re feeling crazy and want to pull off a jack sparrow in rum overnight so they become softer and juicy), cherries + apple mix, or just more cinnamon or lemon juice. Its so delicious. The dough literally falls apart in your mouth, promise.So here is the recipe my friends:Dough:- 400g superfine flour (farine fluide in french, hladka muka in slovak)- 250g butter- 1/2 pack baking powder- 150g powdered sugar- 2 eggs- ( 2 big spoons of milk if the dough is too crumbly)Apple layer- 1kg apples ( 4 - 5 apples)- juice from half a lemon- 1 bag vanilla sugar- cinnamon1. Preheat oven to 200 C. Peel and grate the apples. Mix in lemon juice and vanilla sugar. Leave the apples in a bowl with holes so they can drip off juice while you prepare the dough.2. sift the flour into the bowl, add butter at room temperature cut in small pieces, baking powder and powdered sugar. Mix it together. Add in 2 eggs, mix, and if the dough is too hard add 2 spoons of milk (personally I never had to add the milk, the dough turned out perfect consistency).3. cut the dough into two equal parts. now here is a very helpful trick: take your baking paper and fold it to create “marks” of the shape of your baking form (Use a pretty big baking form for this cake, around 40 x 26 cm). Roll out first part of your dough directly on the baking paper, in a shape that you marked, and transfer it into your baking form.4. Squeeze out excess juice from the grated apples and arrange them on the top of the first layer of dough (see image 3). Finally, sprinkle them with cinnamon.5. Roll out the second part of the dough, and transfer it on top of the apple layer. Poke holes into it with a fork and bake on 200 C until golden. 6. Leave to cool off and sprinkle the entire cake with powdered sugar. Traditionally, this cake is cut and served in approx. 4.5cm x 4.5 cm squares. Feel free to dust it with extra powdered sugar when served for a pretty effect.Invite your friends over but don’t wait till the next day. This cake wont last till the next day. 

SLOVAK APPLE CAKE 

I remember this cake back from my childhood - its THE apple cake, all the grandmothers (and their grandmothers before them and their grandmothers before…you get the idea, its effin traditional) make their own version, playing around with the apple layer ingredients. You can add raisins (let them “grow” in water or if you’re feeling crazy and want to pull off a jack sparrow in rum overnight so they become softer and juicy), cherries + apple mix, or just more cinnamon or lemon juice. Its so delicious. The dough literally falls apart in your mouth, promise.
So here is the recipe my friends:

Dough:
- 400g superfine flour (farine fluide in french, hladka muka in slovak)
- 250g butter
- 1/2 pack baking powder
- 150g powdered sugar
- 2 eggs
- ( 2 big spoons of milk if the dough is too crumbly)

Apple layer
- 1kg apples ( 4 - 5 apples)
- juice from half a lemon
- 1 bag vanilla sugar
- cinnamon

1. Preheat oven to 200 C. Peel and grate the apples. Mix in lemon juice and vanilla sugar. Leave the apples in a bowl with holes so they can drip off juice while you prepare the dough.

2. sift the flour into the bowl, add butter at room temperature cut in small pieces, baking powder and powdered sugar. Mix it together. Add in 2 eggs, mix, and if the dough is too hard add 2 spoons of milk (personally I never had to add the milk, the dough turned out perfect consistency).

3. cut the dough into two equal parts. now here is a very helpful trick: take your baking paper and fold it to create “marks” of the shape of your baking form (Use a pretty big baking form for this cake, around 40 x 26 cm). Roll out first part of your dough directly on the baking paper, in a shape that you marked, and transfer it into your baking form.

4. Squeeze out excess juice from the grated apples and arrange them on the top of the first layer of dough (see image 3). Finally, sprinkle them with cinnamon.

5. Roll out the second part of the dough, and transfer it on top of the apple layer. Poke holes into it with a fork and bake on 200 C until golden.

6. Leave to cool off and sprinkle the entire cake with powdered sugar. Traditionally, this cake is cut and served in approx. 4.5cm x 4.5 cm squares. Feel free to dust it with extra powdered sugar when served for a pretty effect.

Invite your friends over but don’t wait till the next day. This cake wont last till the next day. 

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    Thank you for this recipe! I moved out so now I didn’t have access to it, but I really miss it! My grandma used to make...
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