Apple butter cake from the tray
easy
60 mins
60 mins
Ingredients
- 500 g Flour
- 1/4 l Milk
- 1/2 cube (20 g) Yeast
- 150 g Sugar
- 1 pinch Salt
- 150 g Butter or margarine
- 1 egg (size M)
- 1.5 kg sour apples
- 7-10 Tbsp Juice of 1 lemon
- 100 g flaked almonds
- 100 g Apricot Jam
- 20 g finely chopped pistachios
- 7-10 Tbsp cores
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Put the flour in a bowl. Make a depression in the middle. Warm the milk. Crumble the yeast, mix with 1 teaspoon of sugar and about 3 tablespoons of milk. Pour into the flour bowl, sprinkle with some flour from the edge.
- 2
Sprinkle the rest of the sugar and salt on the edge of the flour and place 75 g fat in flakes on top. Cover and leave to rise in a warm place for about 15 minutes until the yeast pre-dough has doubled. Add the remaining lukewarm milk and the egg.
- 3
Mix everything to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise for a further 30 minutes. Peel and quarter the apples and remove the core. Cut the apple quarters lengthwise.
- 4
Sprinkle with lemon juice so that the fruit does not turn brown. Roll out the dough on a greased baking tray with a lightly floured roll of dough. Place the apple quarters on the dough. Spread almond flakes and remaining fat in flakes on top.
- 5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-50 minutes. Heat the apricot jam in a small pot and coat the cake with it. Sprinkle with pistachios. Serve apple pie fresh.
- 6
Produces about 20 pieces.
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