15 oz short pastry
4 cup red wine
2 1/2 lb apples,finely cubed
1 brown sugar as needed
1 vanille pudding powder
1 as needed
2 1/8 cup whip cream
1 tsp vanilla
3 1/2 oz almond slices
Directions
1. Cake taste best when baked a day before serving and cooled in the
refridgerator over night. 2. Boil wine add the apples,peeled,cored
and cut in fine cubes,and cook about 2 minutes;take apples out and
put aside. 3. Measure the wine-cooking-fluid and add brown sugar as
needed to your taste. 4. Mix in as much puddingpowder, about 1/3 of a
package, so that it's of a creamy consistence;let come to a boil
once. 5. Add the applepieces;fold under. 6. Heat oven to 150 C 7.
Roll out dough and put in a springform, about 26 cm in diameter. 8.
Fill in the applemix and even out on top. 9. Bake about 1 hour. 10.
Short before serving, beat the cream with the vanilla untill very
stiff and put over cake;garnish with the almondslices. After an idea
out of "Meine Familie und ich" 1994 Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098
Servings: 6 servings
Apple-Wine-Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Apple; Cake; Dessert; Fruit
The History of Recipes
Academics have found proof that recipes existed way back into the far past, at least as far back as early Egypt, and maybe further still. In practice though, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to food historians is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in Roman times 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. He also informs us how the Romans were skilled in the use of many herbs, including many that are still in use today for example thyme, fennel and dill. During the succeeding few centuries, the upper-class families of Europe competed to serve up the most extravagent meals, and as a result the best cooks and their recipe collections were at a premium. However, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes of the day. By the arrival of the 1900s, cooking books are in great demand, mostly as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Apple Wine Cake recipe.
