Good morning everyone. Here we are at the new monthly appointment with “Around the world with apple sweets“, in which I participate with my friends Simona and Miria. This month I’m taking you to Slovenia and I am offering you a slice of Slovenian Apple Pie, cousin of the German Steyrischer Apfelkuchen present also in the near Austria. It is a simply fabulous cake, which has conquered me, my husband and son, and the dear friend I gifted with a generous piece! My inspiration came frome here, and I made only a few small changes. Slovenian Apple Cake has a soft shortcrust shell that contains a filling of grated apples, cane sugar and cinnamon … Uhhhhhh, it was so difficult not to eat it all! Moreover, Slovenian Apple Pie is really easy to cut, and the slices remain nice and compact, with the filling inside! Serve this delicacy naturally or with a scoop of vanilla ice cream or as I did, with a little ‘whipped cream and some sprinkles 😉 Your guests with surely want a second piece… I warned you!
A lovely life to all and see you at my next recipe,
Slovenian apple pie
A delicious soft shortcrust pie, filled with grated apples, brown sugar and cinnamon
- 370 gr all purpous flour
- 125 gr natural white yoghurt
- 1 egg
- 120 gr sugar
- 60 gr soft butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extracta
- a pinch of salt
- 3 large grated apples (skin on)
- 50 gr brown sugar
- 30 gr caster sugar
- 2 tablespoons breadcrumbs
- 1 teaspoon ground cinnamon
- the freshly sqeezed juice of 1/2 lemon
- icing sugar for serving
Start by making the shortcrust pastry. In a large bowl (or in a food processor) mix the yogurt with the soft butter, the sugar and the egg.
Incorporate the flour, baking powder, vanilla and salt.
Knead the dough quickly and then form a ball. Flatten slightly, cover with plastic wrap and put in the fridge for half an hour.
Prepare the filling. Grate the apples with a grater with wide holes and put them in a bowl.
Add the sugar, the breadcrumbs, the cinnamon and the lemon juice. Stir and set aside while the shortcrust rests in the fridge.
After the rest in the fridge, roll out 2/3 of the shortcrust dough to a thickness of about 4 mm and line a 22 - 24 cm, well greased cake pan.
Fill with the apple mixture and with the back of a spoon level the surface.
Roll out the remaining shortcrust and cover the apples. Seal the edges well, using the prongs of a fork or "pinch" the shortcrust along the edge and make a few slits on the surface.
With the leftovers of shortcrust pastry, you can cut out a few cookies with a cookie cutter, using them to decorate the cake. I made some flowers.
Bake in a preheated oven at 180° C for about 40 - 45 minutes or until lightly browned.
Let it cool down a little before unmolding and sprinkle with icing sugar.
In the original recipe, the shortcrust is prepared with sour cream. I didn't find it so I replaced it with yogurt, which worked perfectly.