This recipe is from a friend’s wife, who is from Belarus. She made this for me and I fell in love with it! It has just the right amount of sweetness to it, has an awesome tooth and crumb…can’t give it enough praise. She and her husband JUST translated the recipe for me today, so I thought I would share it with everyone…
Ingredients
Amount
Ingredient
2
Eggs
1 Cup
Sugar
1 Cup
Flour
125 Grams
Butter
1/2 Cup
Potato Starch
1 1/2 tsp
Baking Powder
1/2 tsp
Vanilla Extract
3 TBSP
Sour Cream
4
Small Green Apples, peeled and thinly sliced
Powdered sugar for sifting on top of finished tort
Directions
Preheat oven to 375* F. Mix together everything EXCEPT for the apples. Pour half the batter in a greased and floured springform pan. Spread the apple slices evenly on top of batter, then pour remaining batter on top. Bake for 50 minutes. Allow to cool for 10 minutes before releasing sides of pan and turn out on cooling rack to finish cooling. When tort is completely cool, sift powdered sugar on top. (Make sure it is completely cool before sifting powdered sugar…if not the powdered sugar will melt on top). Enjoy!
For those of you without scales to measure the butter…125 grams of butter is roughly equal to 1/2 cup + 1 TBSP
I haven't looked for potato starch (went to the grocery yesterday and I live in a very small town where it isn't carried), but is there something else I could use? I can't wait to try this cake. It sounds perfect for Sunday dinner with my grandparents! Thank you for the recipe!
I have done some research since potato starch is so hard to find...everything that I have read says that you can substitute an equal amount of corn starch for the potato starch. Hope you enjoy!
Hallo, it's so interesting; We in Europe, as me in Italy, cant' find lots of products for cakes which you use in USA .So we have to order it from USA and if we have fortune we find it at UK. We dont use the same product as you do ,like ;ratio shortening and othe things. You dont use potato starch as we does! Potato starch only helps that cake become softner and "easier".Doesn't change the taste. You can ,as Cbrosado says, substitute it with normal flour. I have an recepie like this but I add a little bit of Cincamon. Bye Alma
I see that the recipe states to use "4 small green apples" but I was wondering what kind of apples might be the best? Sour like Granny Smith? Or will any regular eating apple do??
The recipe author didn't specify a type other than green. Use whatever you fave is :-)