5 apples (approx. 700 g)
2 tbsp. of lemon juice
175 g of butter or margarine
175 g of sugar
1 package of vanilla sugar
4 eggs (medium-sized)
300 g of flour
3 level tsp. of baking soda
1 jar (390 g) + 2-3 tbsp. of Anne’s finest “Wild Lingonberries Selection
2 tbsp. of Apricot Preserve Extra
200 g of whipped cream
Grease for the baking form
1. Peel apples, quarter and remove the core. Make several light lengthwise cuts along the curved side of the apples with a knife and drizzle with lemon juice. Stir soft fat, sugar and vanilla sugar with the balloon-whisk attachment on the electric mixer until creamy. Mix in the eggs one at a time. Mix flour and baking soda and stir into the dough. 1 jar (390 g) of wild lingonberries.
2. Add the dough into a greased springform pan (approx. 26 cm Ø) and spread until smooth. Place the apples with the curved-side facing up closely together in a circle on the dough. Bake in the pre-heated oven (electric oven: 200°C/ circulating: 175°C/ gas: please see manufacturer information) for approx. 70 minutes. You could also possibly cover the cake with aluminium foil 20 minutes before the end of the baking time. Take the cake out of the oven and leave in the form to cool.
3. While constantly stirring, bring the apricot preserve and 1 tbsp. of water to the boil. Remove the cake from the form and decorate with the apricot preserve. Beat cream until stiff. Mix 2-3 tbsp. of wild lingonberries into the cream to create a streak-like structure. Decorate the apple pie to serve. Serve together with lingonberry cream.
Preparation time: approx. 1 hour and 15 minutes. Waiting time: approx. 2 hours.
Each piece has approx. 1840 kJ, 440 kcal. Protein 5 g, fat 14 g, carbohydrates 56 g