Put the flour in a mixing bowl. Crumble the yeast into a small bowl, mix with 1 tablespoon of sugar and let it rise. Melt the fat, add cold milk, 50 g sugar, salt and 1 egg and mix gently with the flour. Add the yeast pre-dough and work everything thoroughly with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 20 minutes. Wash the apples.
Remove the core with an apple corer and cut the apples into slices about 1/2 cm thick. Wash the lemons hot, dab dry, finely grate the skin and set aside. Squeeze the lemons and pour over the apple slices so that they do not turn brown. Finely chop the ginger. Beat the remaining eggs, sugar and vanillin sugar until creamy and stir in the ginger, cinnamon, lemon peel, cornstarch and cream. Knead yeast dough again and roll out on the greased fat pan of the oven. Drain the apple slices and cover the dough generously with them. Pour the cream over the dough. Let the dough rise for another 10-15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Heat up the apricot jam, pass through a sieve and glaze the apple slices with it.
Knead yeast dough again and roll out on the greased fat pan of the oven. Drain the apple slices and cover the dough generously with them. Pour the cream over the dough. Let the dough rise for another 10-15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Heat up the apricot jam, pass through a sieve and glaze the apple slices with it. Let the cake cool down and cut open. Results in approx. 24 pieces
Per piece approx. 890 kJ/ 210 kcal