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
It is quite possible to prove the history of recipes way back into history, in truth as far as the Egyptians, and possibly even further. However, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to academics is a series of ancient tablets in Sumerian which recount the preparation 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`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including some familiar names like bay, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is served today, but instead accounts of the types of meals eaten by the upper classes of that period. In the 15th century, the Crusaders brought back many foods and herbs from the East, including coriander, parsley, basil and rosemary. These new culinary innovations caused an outbreak in recipe manuscripts, the majority of which are kept safe in private cookery archives. When we get to the 1900s, cooking books were in high demand, mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Apple Wine Cake recipe.
