Mrs. Vollmer's German Apple Cake

Recipe by Chef Kate
READY IN: 1hr 30mins
SERVES: 12-16




  • For the crust:
  • Blend the softened butter with the sugar thoroughly.
  • When creamy, add egg yolks vanilla and salt.
  • Mix well.
  • Blend in flour gradually, mixing lightly by hand until a homogenous mass.
  • Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
  • For the filling:
  • Peel and core apples and slice them into fairly thin slices.
  • Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced.
  • Warm the jam.
  • If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
  • Simmer over low heat until jam is soft.
  • Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
  • If you are using Mackintosh apples, they will shrink more and tend to break.
  • Keep your prettiest slices for the top, and arrange them attractively.
  • Using a pastry brush, spread the rest of the jam across the the top of the cake.
  • Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person).
  • Bake in a 350° oven for about an hour, until crust and apples are golden.