Apple yeast cake

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3.3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 75 g Butter or margarine
  • 200 ml Milk
  • 375 g Flour
  • 1 egg (size M)
  • 75 g Sugar
  • 1 pinch Salt
  • 7-10 Tbsp juice and grated zest of 1 untreated lemon
  • 25 g fresh yeast
  • 1.5 kg small, sour apples (e.g. Boskop)
  • 50 g Almond slivers
  • 2-3 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Melt 40 g of fat, pour in the cold me and remove from the heat. Put flour, egg, 3 tablespoons of sugar, salt and lemon zest in a mixing bowl. Crumble the yeast into it, add the lukewarm milk-fat mixture and knead everything well with the dough hooks of the hand mixer.

  2. 2

    Cover and leave to rise in a warm place for about 20 minutes. Knead again briefly and leave to rise for another 20-30 minutes. In the meantime mix lemon juice and about 1/2 litre water. Wash, peel and halve the apples and cut out the core.

  3. 3

    Cut apple halves deeply and put them in lemon water. Knead the yeast dough and press it flat with your hands on a greased, floured baking tray. Place the apple halves close together on the dough and press them on.

  4. 4

    Sprinkle with almonds and remaining sugar. Spread the remaining fat in small flakes on the cake. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 30 minutes. In the meantime heat up the apricot jam and pass it through a sieve.

  5. 5

    Spread hot cake thinly with liquid jam. Results in about 20 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake