Andrea Milstein - Founder
Viennese Apple Cake
(Here’s a cake that will easily win the price for healthiest and tastiest treat on the planet.
Freshly ground spelt replaces processed flour and a good amount of precooked
shredded apples act as filling between the top and bottom layer. With a food processor,
this becomes one of the easiest and fastest cakes you’ve ever attempted.)
The Dough for the Crust
1) 1 2/3 cups (300g) of milled Spelt Grains (or 2 ½ cups Spelt Flour
2) ½ cups (100g) Sugar
3) 7 oz. (200g) Butter (left at room temperature for 1 hour)
4) ½ tsp. Salt
5) 1 Egg - beaten
To make the dough by hand
1) Mix the flour, sugar and salt together in a large bowl.
2) Add the butter and, using a pastry blender or your fingers, work it into the
flour until it resembles coarse crumbs.
3) Add the slightly beaten egg, retaining a little bit for use as egg wash (after
adding the top layer), and work it into the dough with a light kneading
motion. Form into a ball.
To make the dough in the food
1) Combine flour, sugar and salt in bowl of food processor and pulse. Cut
butter into ½ -inch cubes before adding to the flour mix and pulse
approximately 12 times or until the mixture resembles coarse crumbs.
2) Remove lid and add slightly beaten egg, retaining a little bit for use as egg
wash (after adding the top layer). Pulse a few more times and transfer the
contents to a working surface.
4) Knead lightly and form into a ball.
After the dough is in a ball
1) Preheat oven to 350°F.
2) If your dough is rather firm you can skip letting it rest in the fridge.
3) Divide dough into 3 thirds, using 2/3 for bottom and 1/3 for top.
4) Chill the dough reserved for top.
5) Grease bottom and sides of a 9-inch (23cm) cake pan with removable bottom.
6) Use 2/3 of dough and roll to a disk of approximately 10 inches.
7) Transfer to cake pan allowing the dough to come up approximately ½-inch
on the sides and prick a few times to allow steam to escape while baking.
8) Bake for 20 minutes and remove from oven. Meanwhile prepare apple filling.
1) 6 Apples (combination of tart and sweet) - coarsely shredded
2) 1 tsp. Ground Cinnamon
3) ½ cup Raisins (optional)
4) Juice of half a Lemon
1) Peel apples and shred in bowl of food processor or grate by hand.
2) Transfer to medium size cooking pot and add cinnamon, raisins and lemon
3) Cover and cook over low heat for approximately 15 minutes or until apples
are soft and have compacted. Set aside and let cool.
4) Between 2 layers of plastic wrap or wax paper, roll out remaining 1/3 of
dough to a 9-inch disk. Place into refrigerator until ready to use.
1) When pre-baked bottom and apple filling are sufficiently cool, spread apples
evenly over bottom, without pressing down.
2) Remove top disk from fridge and place over apple filling.
3) Use reserved egg and whisk in a few drops of water or milk and apply with a
pastry brush. This will help your cake to achieve a nice golden color.
4) Bake for another 30 minutes.
5) After your cake comes from the oven, let it cool before removing from the
6) Dust with powder sugar.
(This is the original recipe for Muesli before it entered the shelves of super markets
and turned into something to add milk (or water) to. It is named after Maximilian
Bircher-Brenner, a Swiss national. Oats have the highest protein content (14%) of all
grains and contain 7 B-vitamins as well as vitamin E and 9 minerals, including calcium,
iron and phosphorus. Oat contains no gluten and is an excellent source of nutrients
for people with gluten sensitivities. The key, as with all other whole grains, is, to
consume the grain as soon as it is opened (milled or flattened) to minimize oxidation.)
1) 3 tbs. Oat Groats* (Whole Oat Grains) - ground
2) 3 tbs. Water
3) ½ Apple - finely grated
4) Juice of half a Lemon
5) 3 tbs. Yogurt
6) Seasonal Fruit
1) Grind oat groats in mill or coffee grinder until powdery and mix with water
to form a paste.
2) Oat groats can be purchased at any health food store. They can be stored
indefinitely in a cool and dry place.
3) Add grated apple and combine.
4) Stir in lemon juice, yogurt and chopped fruit. Voila – your breakfast (or snack)
problem is solved forever.