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Pumpernickel and Apple Cake or Apple Charlotte

6 servings

Ingredients

• 2 soup plate Apple sauce, thickly cooked, with sugar, lemon zest, and currants
• Eggs, beaten, for thickening (some)
• crushed rusk (a little)
• 1 heaping soup plate grated pumpernickel and white bread, mixed
• Sugar (a little)
• Cinnamon (a little)
• Cloves, finely crushed (a little)
• Butter, plenty, for baking (a little)

Instructions

1. Mix the grated pumpernickel and white bread with sugar, cinnamon, and finely crushed cloves.
2. Heat the butter in a pan until quite hot, sprinkle in half of the bread, spread the apple sauce over it, and cover with the remaining bread.
3. Bake the cake with plenty of butter until very crispy on both sides, sprinkle with sugar, and serve warm or cold.

Modernized from a treasured 19th-century German cookbook.