to whom the fat rolls…

I just very randomly stumbled upon the following book title:

“Such a Pretty Fat: One Narcissist’s Quest To Discover if Her Life Makes Her Ass Look Big, Or Why Pie is Not The Answer” (by Jen Lancaster)

Not only that I’m reading “On narcissism” (S.Freud) at the moment, but I was actually waiting for an opportunity to share one of my favorite pie recipes…

“To whom the fat rolls…I’m tired of books where a self-loathing heroine is teased to the point where she starves herself skinny in hopes of a fabulous new life. And I hate the message that women can’t possibly be happy until we all fit into our skinny jeans. I don’t find these stories uplifting; they make me want to hug these women and take them out for fizzy champagne drinks and cheesecake and explain to them that until they figure out their insides, their outsides don’t matter. Unfortunately, being overweight isn’t simply a societal issue that can be fixed with a dose healthy of positive self-esteem. It’s a health matter, and here on the eve of my fortieth year, I’ve learned I have to make changes so I don’t, you know, die. Because what good is finally being able to afford a pedicure if I lose a foot to adult onset diabetes?”

– Jen Lancaster

The cake in the picture above is an ordinary pound/ sponge cake with apple slices & raisins and sugar coating with caramelised walnuts on top I made a few weeks ago – it was pretty delicous.

To make a good sponge cake doesn’t really require a special recipe. I did another one (which is more typical german) for a friend – my favorite recipe. But unfortunately, I forgot to take pictures. Anyhow, here’s the recipe. For those of you that aren’t talented with yeast cake, just used ordinary sponge mixture instead of the dough used below.  Use a baking sheet instead of a cake-tin (comes in more handy with the all the topping).

Apfelkuchen mit Streuseln – Apple cake with crumbles

It’s made with leavened dough and crumbles. Yummy!

For the dough:

  • 500gr flour
  • 250ml lukewarm milk
  • 75gr unsalted butter
  • 75gr sugar
  • dried yeast for 500g flour
  • 1/2 tsp. salt
  • 2 eggs
  • 5-7 apples, sliced
  • raisins

For the crumbles:

  • 275gr flour
  • 150gr sugar
  • 175gr unsalted butter
  • 1 sachet vanilla sugar

For the topping:

  • 200gr walnuts + 150-200gr (brown) sugar for caramelising (best to prepare beforehand. Put on cake before sugar coating firms up)
  • icing sugar, lemon juice for sugar coating (just a bit for putting on the crumbles, don’t overdo, otherwise it might be too sweet)

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