Apple rosette cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm the milk, crumble the yeast and dissolve in it. Put flour, 80 g sugar and salt in a mixing bowl. First knead the yeast milk, then the egg and finally 80 g soft butter with the dough hooks of the hand mixer. Work into a smooth dough with floured hands. Dust the dough ball with flour and let it rise covered in a warm place for about 30 minutes. In the meantime peel apples, quarter them, remove seeds, cut them into small pieces, bring to the boil with lemon juice, 100 g sugar and 4 tablespoons apple juice.

2. 2

   Stir sauce powder and 4 tablespoons of apple juice until smooth. Stir into the apples, simmer for about 1 minute. Leave to cool. Roll out the dough rectangularly (approx. 20 x 50 cm) on a lightly floured work surface. Spread the apple compote on top, leaving a 2-3 cm wide rim all around. Roll up from the long side. Cut into 10-12 slices. Place each slice with the cut surface facing upwards, close together, in a greased baking tray or springform pan (28 cm Ø). Cover and leave to rise in a warm place for about 30 minutes. Spread 50 g butter in flakes on the cake. Mix 2 tablespoons each of white and brown sugar with cinnamon and sprinkle over it.

3. 3

   Roll up from the long side. Cut into 10-12 slices. Place each slice with the cut surface facing upwards, close together, in a greased baking tray or springform pan (28 cm Ø). Cover and leave to rise in a warm place for about 30 minutes. Spread 50 g butter in flakes on the cake. Mix 2 tablespoons each of white and brown sugar with cinnamon and sprinkle over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let them cool down

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
210 kcal

CARBS
35 g

FATS
7 g

PROTEINS
4 g