…at least, when it comes to cake.
In one of my classes the other day (coincidentally, one that happens right before lunch), we spent a good deal of our time discussing desserts. One of them has worked there for years and thus has the corresponding encyclopedic knowledge of when everyone has a birthday AND which cake from their (or their wife’s, mom’s, life partner’s) repertoire, should be brought in on said birthday.
During the course of this conversation, one of the other ones mentioned that every year he requests his mom and his sister to bake several cakes for his birthday. I asked if they had a specialty, and he said of course, it’s his favorite, but he only has it one time a year. What was it? Something called Apfelweinkuchen, or apple wine cake.*
I had never heard of this cake before and my interest was immediately piqued, but the conversation moved quickly on after that, so I didn’t get a chance to inquire more. But as soon as I had a minute between appointments, it was straight to the Google. There were no shortages of recipes for this cake, which seems to originate from the Hesse area of Germany (where my source was from, if I remember correctly).
The rest of the day was spent with visions of cake dancing in my head, so naturally I tweeted about it. I was already considering making it on the weekend when I was informed that bringing a cake to a planned weekend event would be fairly welcome. And so it was.
I didn’t fully document the process, but I compared a few recipes and found them all fairly similar. I followed this recipe, for those of you who can read German at least well enough to do the same… https://feedmeupbeforeyougogo.de/2018/10/07/apfelweinkuchen-rezept/
Some recipes suggest using white wine (usually Riesling) and apple juice instead of Apple wine, but I went with Apple wine. The only other thing I did differently was leave the cake in the oven to cool overnight (also suggested in another recipe). This was mostly because it was fairly late by the time I finished the cake and I didn’t want to put it in the fridge to cool when it was still pretty warm.
Here’s the carnage about halfway through….
None survived. I will be making this again. You should, too.
*I daresay even the non-German speakers could’ve worked that one out but just in case.