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I've oft reached for Doris Greenspan's apple cake recipe from Around My French Table. This looks like another great go-to recipe for a simple, yet delicious way to use apples! The addition of custard sauce makes this even better! I will need to try this next time I have a craving for apple cake.

I made this today and it delicious! Question though- should it be sticky? I thought the golden syrup would dry as it cooled, but mine didn’t. Did I miss something?

Hi, I'm wondering if you can give me some info that will help me be successful when my feuerzangenbowle set arrives in the mail. I've made gluhwein for the last 5 years in a pot on the stove but haven't done the feuerzangenbowle yet. Online, a comment said it takes about 1 hour to fully melt the flaming zucker hut over the gluhwein. Obviously, the wine has to be kept hot all that time so the pot has the stereo cup underneath. Last night, on the stove, I heated .75 liters of good red wine from the Burgenland, along with my spices. When the wine was heated, I turned to burner to the lowest setting, "hold warm." In one hour (the estimated time it would take to melt a zucker hut into the pot of gluhwein) one third of my wine had evaporated. So, when my set comes (which holds 3 liters of wine) how can I keep the wine hot while the cone fully melts into the wine, without letting one third (a full liter!) of wine evaporate away? All helpful, informative comments are appreciated. Thank you for sharing your experience and knowledge with someone who wants to learn to do this correctly.

So! I couldn't get the egg and sugar to the ribbon effect but seemed thick enough.. Also added exactly the amount of each dry ingredient but it was much thicker than how yous looked. Couldnt figure out why you had both flours in equal amounts? Thats probably why it was way too thick.Still in the oven. Will give an update after it's done and served. Wish me luck🤞 well started pouring room temp syrup on cake and it's just not absorbing into the cake. I guess this was a bust for me. All that money and time down the drain. I even had to wait on the semolina flour to come thru the mail.😢

i don't know...normal ordinary people just don't invest that kind of effort and energy into stretching a dough to millimeter thickness...plus the size of that strudel must feed 20 people....which is good if you run a restaurant.......but what about realistic strudels? such as a strudel for a single serving or a 2 serving strudel for 2 people?

I ate this cake for new year's eve ..sooo delicious

you can also make your own sugar cones by simply adding a little water to some sugar, stirring and then packing into a fluted glass like a pilsner glass. Same concept like making a sand castle with a bucket and sand...I believe there is a video on here on how to do it.

The almonds usually get toasted too and instead of granulated sugar confectioners is used. Lemon zest is a nice addition.

Did you use light or dark brown sugar?

Dobar. Kolac❤😢😅

Vrlo. Dobar❤😮

Looks wonderful. Going to try baking this.

Thanks for sharing

I’m curious why it ends up so boozy if you’re burning off the rum on the sugar.

I live in Britain.. not sure what rye berries are and if we can get them here?

What a lovely video and recipe. I shared it with my mother.

مربى الجوز ايضا مشهور في سوريا دمشق . وهو غالي السعر ..وقد تعاقبت على سوريا الحضارة اليونانية طويلا عبر العصور .. وعندنا ايضا ولكن خاص بمدينة حلب مربى البانجان الاسود جدا صغير الحجم بعد الطبخ قوامه كالزجاج الاسود وايضا طعمه رائع يزين بالقرنفل ويحشى بالجوز ..

I heard of it from a Lizzie McGuire episode when Lizzie and Kate had to do an assignment for their social studies class on a country which they got Latvia and made this Alexander Torte for dessert!

that's cool i've never seen a gelatin sheet before.

This looks like a great cake for autumn, thank you Kristin.

Looks delicious😊😊

Very tempting. Great video.

I can never have enough apple recipes at this time of year! I have a huge haul in the fridge waiting for a dish just like this.

how long do you need to eait before slicing? many ryebreads seem to need something like 24 hrs rest before first slice or else risk a gummy crumb.

My mom passed away and I have the recipes and original forms but I needed a little bit of confidence to make these without her so thank you for making this video.

Wow thank you for the way you explained this recipe.The way you explained everything makes it easy to follow..

I think you should try to make portuguese pastea de nata! I actually watched your video on the portuguese pumpkin donuts and they came out great 👍

Looks wonderfully delicious🎉

I bet blueberry flavored almonds or cocoa dusted almonds would give it something extra too~

Looks so delicious and tempting, thank you for sharing, big like ❤👍 new friend here, i have a cooking channel too, i've subscribed to your channel 💙🤗🌷

The cream should be a rum-cream. It really makes a difference. Best of luck. Regards, Norwegian Viking.

Just a little niggle here: creme patissiere (nor any custard) should have gelatine in it.

What the hell with those eyebrows...hey, make them bigger, we can't see them

I volunteer to eat anything you make on an off day!

Yes, gelatine sheets can be found in most European supermarkets!

I have never heard of this cake before but I can understand why it could be the best in the world!

You are highly skilled in both videography and cooking :)

parchment paper tip was "on point" thank you

Glad to see you....havent recieved your news letter lately. This is a great recipe for You Tube...different and it looks amazing Thanks for sharing Joie de Vivre

I was on a Viking "ocean" cruise on the Mediterranean in the spring, and I had this or something very similar from their Mamsen's Cafe one afternoon. The lovely thick cream was irresistible!

Great to see you back! Leaf gelatine is commonly available in the UK,as is vanilla bean. Not cheap but not $30 either!

To make the dice game more interesting, roll three dice, pick *one* and chose the position (front, middle end), then roll the remaining two, pick one on one of the remaining two positions, then roll the last dice and place it on the last remaining position

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Very tasty 😋😋

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So delicious! I would love to know how to make your candied orange peel. Thank you