Apple-Cranberry-Wähe
easy
75 mins
75 mins
Ingredients
- 30 g Butter or margarine
- 125 ml Milk
- 200 g Flour
- 1 package Dry yeast
- 30 g + 2 tablespoons sugar
- 1/2 package Vanillin sugar
- 1 pinch Salt
- 1 Lemon
- 500 g red-baked apples (2-3 pieces)
- 150 g ripened cream
- 2 Eggs (size M)
- 1 TEASPOON Cornstarch
- 50-75 g thickened wild cranberries
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
Directions
- 1
Warm the fat and milk in a pot lukewarm. Mix the flour with the yeast in a mixing bowl. Add 30 g sugar, vanillin sugar and salt to the milk-fat mixture. Mix everything with the dough hooks of the hand mixer for a short time at lowest, then at highest speed for 2-3 minutes to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes.
- 2
Squeeze lemon. Wash apples and cut into thin slices. Sprinkle slices with 2 tablespoons of lemon juice. Knead the dough on a lightly floured work surface and roll out to a round plate (approx. 30 cm Ø). Grease a dish (23 cm Ø) and dust with flour. Put the dough into the form, press the edges slightly. Spread apple slices on the bottom. Mix sour cream, eggs, starch, 2 tablespoons sugar and 2 tablespoons lemon juice well. Pour the glaze over the apples and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Remove the cake and let it cool down lukewarm.
- 3
Put the dough into the form, press the edges slightly. Spread apple slices on the bottom. Mix sour cream, eggs, starch, 2 tablespoons sugar and 2 tablespoons lemon juice well. Pour the glaze over the apples and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Remove the cake and let it cool down lukewarm. Before serving, spread the cranberries on the cake and dust with icing sugar. Serve lukewarm or cold
Nutrition Facts
200 kcal
31 g
6 g
5 g
More Delicious Recipes
