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
We are able to trace the history of meal recipes back into antiquity, in truth as far into history as pharonic Egypt, and potentially, even further back. However, generally, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the ancient chefs used many different aromatic flavors, including some familiar names such as bay, mint and dill. As we move on, there are two interesting recipe books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals on the menus of the upper classes. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, including spices like basil and rosemary. These new foods and spices led to a surge in recipe books, the majority of which still exist in academic collections. By the advent of the 20th century, cooking books were increasing in popularity as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Apple Wine Cake recipe.
