A simple but delicious cake recipe:
(*) Choose Reinettes that taste nice and aromatic and make sure the fruit is ripe. Canada Reinettes are well suited for this (very aromatic, among other things, reminiscent of hazelnuts, markedly sour apple, most likely to be replaced by gray autumn Reinette (leather apple) or Boskop), perhaps also Golden Delicious.
Remove the skin from the apples, remove the core and cut the fruit into quarters. Put them in a large enough bowl and sprinkle with juice of one lemon. Pour enough cold water to just cover the apples.
Let it boil and cook for about 20 minutes until the apples break down and take on color. Pass through the fine disc of the vegetable grinder and weigh the pulp obtained. Put it in a large enough bowl, add the same weight of sugar and let it rest for 2 or 3 hours.
Then put it in a copper bowl and stir continuously over medium heat for about 40 minutes, until the mixture is quite firm.
Preheat the oven.
Pour the quantity onto a deep oblong plate, the grease pan or into a porcelain cake pan. The edge should not be too high. Sprinkle the apple paste with sugar and put it in the stove for 20 min to dry.
Remove the apple paste from the stove, cool and cut into strips. Wrap them in parchment paper and keep them in a fairly cool and dry place if you don’t want to use them.
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