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A dash of vinegar is the secret to an exceptionally fluffy shortcrust pastry, according to a recipe from Iris von Stephanitz of Hessenpark. The delightful base is then topped with fresh fruit and a sprinkle of sweetness.
Ingredients
Table of Contents
- 150 g Flour
- 2 EL Oil
- 1 tbsp vinegar
- 3 Eggs (M)
- 100g sugar
- 1 vanilla pod or 1 tbsp. vanilla sugar
- 3 tsp baking powder
- Cooked fruit (cherries, pears, apples, plums, etc.)
- 150 g Flour
- 100g sugar
- 100 g margarine or butter
Preparation
Beat the oil, vinegar and eggs until frothy. Add sugar, vanilla, flour mixed with baking powder.
Before baking, cook fruit, process flour, sugar and margarine or butter into crumbles and spread both on the cake.
Bake at 170°C for 45 minutes in a 26 cm diameter springform pan. If using a tray, please use twice the amount of ingredients.
The recipe in the video to watch:
External content
Broadcast: hr- Fernsehen, “Hessen à la carte”, February 7th, 2026, 4:00 p.m
