Apple-caramel cake

Name: Apple-caramel cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 300 g Sugar; 1/4 l tepid milk; 5 Eggs (size M); 1 Egg yolk (size M); 7-10 Tbsp scraped pulp from 1 vanilla pod; 250 g Butter or margarine; 420 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp grated peel of 1/2 untreated orange; 200 g firm nut nougat; 7-10 Tbsp masse; 250 g sour apples; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

300 g Sugar
1/4 l tepid milk
5 Eggs (size M)
1 Egg yolk (size M)
7-10 Tbsp scraped pulp from 1 vanilla pod
250 g Butter or margarine
420 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp grated peel of 1/2 untreated orange
200 g firm nut nougat
7-10 Tbsp masse
250 g sour apples
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Icing sugar

Directions

1
Caramelise 50 g sugar in a pot at medium heat until golden brown. Add milk while stirring, bring to the boil and let it cool down a bit. Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp.
2
Add to the caramel milk and stir at low heat until it is slightly creamy. Do not let it boil any more! Beat the fat until foamy. Gradually add the remaining sugar and eggs and stir until creamy.
3
Mix 400 g flour and baking powder and stir into the dough. Stir in caramel cream and orange peel. Melt the nougat in a hot water bath. Mix 1/3 dough and nougat. Peel, quarter, core and cut apples into pieces.
4
Turn in remaining flour and fold into the remaining dough. Grease a pancake tin (approx. 2 litres capacity, 22 cm Ø) and sprinkle with breadcrumbs. Fill in apple dough, put nougat dough on top and fold it spirally into the light-coloured dough with a fork.
5
Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Leave to rest in the pan for approx. 10 minutes, turn out and allow to cool. Dust with icing sugar. Results in about 20 pieces.