Apple Cake with Coconut Streusel Topping

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Preparation time min.

Difficulty

Ingredients

For the dough:

350 g plain flour

150 g butter

80 g SweetFamily powder sugar

4 egg yolks

1 teaspoon baking soda

1 tablespoon plain yogurt

 

For the apple filling:

1 kg apples

5 tablespoon SweetFamily crystal sugar

2 teaspoon cinnamon

lime juice of ½ lime

3 tablespoon breadcrumbs

 

For the coconut topping:

4 egg whites

150 g SweetFamily powder sugar

130 g shredded coconut 

Preparation

Prepare the dough by mixing all ingredients. Divide the dough into 1/3 and 2/3 parts. Shape both doughs into a ball and wrap in cling film. Put the smaller part in a freezer and the bigger one in a fridge. In the meantime, for the apple filling wash the apples and peel them. Then using a coarse grater, grate the apples.  Add the grated apples, lime juice, sugar and cinnamon in a cooker. Cook the apple mixture, stirring occasionally, until the apples are tender and all of the liquid release during the cooking process has evaporated.  For the topping beat the egg whites to the foam. When the foam starts to cling to your whisk, add the sugar gradually until the foam is thick. Then add the shredded coconut and mix with the foam. Take the 2/3 part of dough out of the fridge and roll it out to a thickness of about 3–4 mm, work it into a greased and floured cake pan (26 cm), sprinkle with the breadcrumbs and pierce the dough all over with a fork. Spread the apple mixture evenly (when it is cooled), and top with the coconut topping. Grate the 1/3 of dough on the top of the cake. Bake the pie in an oven preheated to 180 °C for 35 minutes.

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