Countess's Grated Apple and Walnut Slices
A crisp dough grated over the base, layers of juicy apples with cinnamon sugar, chopped walnuts and a fluffy whipped egg white topping. The remaining dough is grated over the top and bakes into lovely shavings. A traybake that even beginners can manage and that tastes great with coffee or tea.
Method
01.
For the dough, sift the plain flour, add the egg yolks, the Hera, the icing sugar and the baking powder. Knead into a dough, divide it into two pieces (two-thirds and one-third) and put both in a plastic bag in the freezer. Peel and grate the apples. Mix the vanilla sugar with the cinnamon. Whisk the egg whites with the caster sugar and a pinch of salt to stiff peaks. Grease and flour a tin (a deep baking tray), or line it with baking paper. Grate the larger piece of dough (two-thirds) from the freezer over the base, press it down lightly, cover with the grated apples, sprinkle with the cinnamon sugar and add chopped walnuts if you like. Then layer the whisked egg white snow on top and smooth it nicely. Finally, grate the smaller piece of dough (one-third) evenly over the top – do not press this layer down, so that the nice shavings effect is preserved.
02.
Grate both the dough and the apples on a coarse grater. Bake in a preheated oven at 175 °C for about 30–40 minutes.
