Apple and sour cream cake from the tray

Ingredients

Directions

1. 1

   Melt 50 g butter. Mix flour, 75 g sugar, salt and 1 packet of vanilla sugar in a bowl. Add 1 egg. Heat the milk in a small pot. Crumble yeast into it and dissolve it while stirring. Add melted butter and milk-yeast mixture to the flour mixture. Knead with the dough hooks of the hand mixer to a smooth dough. (dough is sticky). Cover the dough and let it rise in a warm place for about 45 minutes

2. 2

   In the meantime wash the apples, cut out the core with an apple core cutter. Cut apples into rings of approx. 6 mm thickness. Sprinkle with lemon juice. Put 25 g butter, 50 g sugar, 300 ml water in a wide pot. Pre-cook the apple rings in portions for about 5 minutes, lift them out

3. 3

   Knead the dough well on a well floured work surface with floured hands. Place in a greased grease pan of the oven (32 x 39 cm) and spread evenly on top with floured hands. Cover the pan again and let it rise for about 20 minutes. In the meantime, stir the curd, sour cream, 200 g sugar and 1 packet of vanillin sugar with the whisks of the hand mixer until smooth. First mix in 5 eggs, then pudding powder and sauce powder

4. 4

   Pour the quark mixture onto the yeast dough and smooth it down. Spread apple rings on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Take out and let cool on a cake rack

5. 5

   waiting time approx. 2 hours