Apple-sand sewing

Name: Apple-sand sewing
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 6 TABLESPOONS Milk; 1⁄2 Tsp Sugar; 10 g fresh yeast; 200 g + some flour; 2 TABLESPOONS + some soft butter; 3 Eggs (Gr. M); 4-5 (2 g each) slightly heaped tablespoons of powdered sweetness with stevia plant extracts *; 7-10 Tbsp Salt; 200 g Schmand; 150 g ripened cream; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 7-10 Tbsp 1 P. Sauce powder vanilla (for cooking; for 1⁄2 l milk); 1 tart apple; 2-3 TABLESPOONS Apricot jam with Stevia

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

6 TABLESPOONS Milk
1⁄2 Tsp Sugar
10 g fresh yeast
200 g + some flour
2 TABLESPOONS + some soft butter
3 Eggs (Gr. M)
4-5 (2 g each) slightly heaped tablespoons of powdered sweetness with stevia plant extracts *
7-10 Tbsp Salt
200 g Schmand
150 g ripened cream
7-10 Tbsp grated rind of 1⁄2 organic lemon
7-10 Tbsp 1 P. Sauce powder vanilla (for cooking; for 1⁄2 l milk)
1 tart apple
2-3 TABLESPOONS Apricot jam with Stevia

Directions

1
Warm milk lukewarm, dissolve sugar and yeast in it. Put 200 g flour, 2 tablespoons butter, 1 egg, 1-2 tablespoons stevia and 1 pinch of salt in a bowl. Add yeast milk. Knead first with the dough hooks of the hand mixer, then with your hands until smooth.
2
Cover the dough and let it rise in a warm place for about 30 minutes.
3
Mix sour cream, sour cream, 2 eggs, 3 tablespoons stevia, lemon zest, 1 pinch of salt and sauce powder. Knead the yeast dough again and roll out round (approx. 30 cm Ø) on some flour. Put it into a greased Wähen-, Tarte- or Quicheform (ca. 24 cm Ø) and press it lightly.
4
Spread the mud on the dough. Peel, quarter, core and cut the apple into thin slices. Cover the cake with this and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes.
5
Take it out. Heat the jam, spread on the cake. Let it cool down.