The influence of French, German and Italian cuisines are so intricately woven into Swiss cooking that it makes it almost impossible to extract an authentic Swiss meal. Then there is the ubiquitous Fondue which does not necessarily involve cooking in the true sense of the word. So after weeks upon weeks of eating elaborate meals, I decided to do just dessert. So Apfel Kuchen, it is. 
This particular recipe intrigued me -it starts with a yeast dough for the base, and is filled with apples and cream cheese inside. A very soft and pliable dough is made with flour, sugar, yeast, egg and butter. Left to rise, the dough doubles in size after which it is patted down into a cake tin and filled with sliced apples tossed in Cinnamon, sugar, lemon juice and a little flour. Cream cheese, egg and sugar are whipped together and poured over the apples. Baked in the oven for about 30 minutes, my kitchen starts to smell divine. Soft and spongy on the outside and creamy apple on the inside, a kuchen is like a doughnut, an apple pie and a cheesecake all rolled into one. In case any of you were wondering - This was dinner- steak, creamed potatoes and steamed veggies.
Turkey's up next...
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