Apple crispy cake from the tray

Ingredients

Directions

1. 1

   Melt 50 g butter in a saucepan, add 250 ml cold milk and remove from heat. Stir yeast and 1 tbsp (15 g) sugar until the yeast is liquid. Put flour, 35 g sugar, 1 packet vanilla sugar, salt, lemon zest, 1 egg and yeast in a bowl. Add lukewarm milk-butter mixture and knead everything with the dough hooks of the hand mixer for 2-3 minutes. Cover the yeast dough and let it rise in a warm place for 30-40 minutes

2. 2

   Peel the apples and cut out the core with an apple corer. Cut the apples into slices and mix them with the lemon juice

3. 3

   Grease a fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Briefly knead the yeast dough on a lightly floured work surface and roll out on the fat pan. Let it rise again for approx. 20 minutes

4. 4

   Briefly bring 180 g butter, 175 g sugar and 3 tablespoons milk to the boil in a saucepan while stirring. Pour over the cornflakes immediately and mix well. Let cool down a little bit

5. 5

   Beat the sour cream and 2 packets of vanilla sugar until creamy with the whisks of the hand mixer. Stir in 1 egg briefly. Spread the sour cream on the yeast dough. Place the apple slices on top and sprinkle with the crunchy flakes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Cover if necessary in the last 5-10 minutes if the crispy flakes should get too dark. Let the finished cake cool on the fat pan. Whipped cream tastes good with it

6. 6

   Waiting time approx. 15 minutes