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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cecilia on July 02, 2012, 01:58:30 pm

Title: Recipe Review German Apple Pudding - Devil of a Cookbook, p.136
Post by: cecilia on July 02, 2012, 01:58:30 pm

This is a wonderful recipe and thank you to Lyn Wilkie, who contributed it to the cookbook.

I guess it is a fine point but it actually makes a rich cake, so I'm not sure why it was titled "pudding".

When I was a young teacher, I often went to a German bakery near our school for stress relief and from that experience of similar food items in slice form, I found this cake turned out very much in the right cultural style.

When chopping the apples, I used the spatula a bit, as we do in the sorbet.

The surprising thing about this recipe in particular (to me) was the fact that what is termed "Frosting" is actually a full fat sour cream topping, which is spread onto the cake before it is baked. 

I love almost all cake and dessert so I was always likely to enjoy this delicious spicy apple layer cake, but it pleased me greatly that my DH loved it too.

5/5  One of the best recipes in the book in my opinion.

Title: Re: Recipe Review German Apple Pudding - Devil of a Cookbook, p.136
Post by: Merlin on July 10, 2012, 04:08:53 am

Thanks for the review Cecilia. I had this one on my "to do" list and will definitely make it now.