Covered Apple Blueberry Cake

For the covered apple blueberry cake, first knead a shortcrust dough from the flour, butter, powdered sugar and yolk. Divide the dough in half. Roll out one half of the dough and cut out a circle the size of the cake pan, place in the greased pan.

Roll out the second half of the dough as well and cut out a circle, place this circle on a baking tray or similar. Roll out small sausages from the dough remnants and use them to make a border in the cake form, press up a little (about 2-3 cm). Put the cake pan and the tray with the cake lid in the refrigerator.

Peel the apples and cut them into slices around the core. Discard the peel and core. Here you can use large quantities of fallen fruit well. Boil the apple pieces with 50 ml water and the granulated sugar and cinnamon, boil briefly and put into a sieve to drain.

When the cake base is nice and cold, bake in a preheated oven at 180 degrees for about 20 minutes until the edges of the cake take on some color. Remove cake pan from oven, mix drained apples with blueberries and spread on cake pan. Place the cake lid on top.

Whisk the egg white with a few drops of water and apply to the cake lid with a brush, carve a pattern with fork tines and bake at 180 degrees on the middle rack for another 20 minutes or so until the top of the covered apple blueberry cake has a nice light brown color.

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