Countess Strudel
http://catalinabakes.blogspot.com/2012/01/hrabenciny-rezy-countess-cake.html
The link is to a Blog by a ‘young’, in 2012, Czech girl...
The link is to a Blog by a ‘young’, in 2012, Czech girl...
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Ingredients: Dough: 480g (3 4/5 cups) all-purpose flour, sifted 160g (4/5 cup) caster sugar 12g (2 1/2 tsp) baking powder 250g (1 cup + 2 tbsp) cold butter, cut into tiny 4 egg yolks 60ml (1/4 cup) cold milk Filling: 1200g (c. 10 medium apples) grated apples (peeled+cored) 3 tsp ground cinnamon 60g (1/3 cup) caster sugar 40g (1/5 cup) organic vanilla sugar 100g (1 cup) chopped walnuts Handful of raisins Whipped Egg Whites: 4 egg whites 125g (1 cup) powdered sugar |
Directions:
Dough: Mix together sugar, flour and baking powder in a bowl. Add butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using a knife and then your fingertips. Make a well in the center of the mounded flour and butter mixture and pour lightly beaten egg yolks and milk into it. Use a knife to incorporate the liquid into the solid ingredients, and then use your fingertips. Knead lightly until the dough comes together into a smooth solid ball. Wrap 1/3 of the dough in plastic wrap and place in your freezer. Place the rest of the dough in the refrigerator and chill for at least an hour.
Filling: In a bowl, combine apples, cinnamon and both sugars.
Whipped Egg Whites: Beat egg whites until stiff peaks form and then gradually beat in sugar till stiff peaks form again (about 5 minutes).
Assembly: Remove the dough from the fridge and roll out into the size of your baking sheet (30x40cm). The dough tends to fall apart when transfering, so cut it into smaller rectangles and put them together in the sheet again. Don't forget to grease and flour the sheet! Make sure to create 3cm high edges. Spread the apple filling evenly over the dough, sprinkle with chopped nuts, raisins and spread with whipped egg whites evenly. Remove the dough from the freezer and coarsely grate it on the surface of the cake. Bake in preheated oven to 175C until lightly golden (about 30-40 minutes). Remove from oven, let cool completely.
Dough: Mix together sugar, flour and baking powder in a bowl. Add butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using a knife and then your fingertips. Make a well in the center of the mounded flour and butter mixture and pour lightly beaten egg yolks and milk into it. Use a knife to incorporate the liquid into the solid ingredients, and then use your fingertips. Knead lightly until the dough comes together into a smooth solid ball. Wrap 1/3 of the dough in plastic wrap and place in your freezer. Place the rest of the dough in the refrigerator and chill for at least an hour.
Filling: In a bowl, combine apples, cinnamon and both sugars.
Whipped Egg Whites: Beat egg whites until stiff peaks form and then gradually beat in sugar till stiff peaks form again (about 5 minutes).
Assembly: Remove the dough from the fridge and roll out into the size of your baking sheet (30x40cm). The dough tends to fall apart when transfering, so cut it into smaller rectangles and put them together in the sheet again. Don't forget to grease and flour the sheet! Make sure to create 3cm high edges. Spread the apple filling evenly over the dough, sprinkle with chopped nuts, raisins and spread with whipped egg whites evenly. Remove the dough from the freezer and coarsely grate it on the surface of the cake. Bake in preheated oven to 175C until lightly golden (about 30-40 minutes). Remove from oven, let cool completely.