Baroness's cuts
Fragrant butter dough, a juicy layer of apples with cinnamon, soft egg white snow – these are the Baroness' slices. You may also know them as Countess's. Whatever you call them, the resulting dessert is a true delicacy.
Ingredients · Servings 1 sheet
- Dough:
- 500 g semi-coarse flour
- 150 g caster sugar
- 250 g butter (or lard)
- 4 eggs
- 1/2 baking powder
- Further:
- 6 larger apples
- cinnamon (to taste)
- 1 vanilla sugar
- grease for wiping the sheet metal
- coarse flour for dusting the baking sheet
Method · 1 h 20 min
- Separate the eggs into yolks and whites. Sift the flour.
- Knead the dough by hand from the flour, sugar, egg yolks, butter and baking powder. It will be very crumbly at first, but gradually work it into a compact dough.
- Separate 1/3 of the dough, wrap in cling film and place in the freezer. Wrap the remaining 2/3 in cling film and place in the fridge for about 30 minutes.
- Meanwhile, peel the washed apples, remove the cores and grate them on a coarse grater.
- Preheat the oven to 180 °C. Line a baking sheet with baking paper or grease it with fat and sprinkle with flour.
- Roll out 2/3 of the dough to the size of the baking sheet and transfer it to the baking sheet using a rolling pin.
- Top with grated apples, sprinkle with cinnamon and vanilla sugar.
- Beat the egg whites until stiff and spread over the apples.
- Remove the remaining 1/3 of the dough from the freezer and grate it into a fine powder.
- Place the dessert in the oven and bake at 180 °C for about 45 minutes until golden brown.
- After baking, let the dessert cool and cut into neat slices.
