Butter and apple cake

Ingredients

Directions

1. 1

   Melt 50 g butter. Warm the milk lukewarm. Dissolve yeast in it. Put flour in a bowl. Knead in the yeast milk, liquid butter, 100 g sugar and eggs one after the other with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   In the meantime, peel and quarter apples and cut out the cores. Cut the quarters into small pieces. Sprinkle with lemon juice and stew for about 5 minutes. Season with vanillin sugar and cinnamon and let it cool down. Knead the dough again on a floured work surface and cut in half. Roll out to 2 circles (28 cm Ø). Place a pastry sheet in a greased springform pan (28 cm Ø). Spread some steamed apples on it. Place a second pastry sheet on top. Let it rise again for about 15 minutes. Lightly press in the surface at intervals.

3. 3

   Roll out to 2 circles (28 cm Ø). Place a pastry sheet in a greased springform pan (28 cm Ø). Spread some steamed apples on it. Place a second pastry sheet on top. Let it rise again for about 15 minutes. Lightly press in the surface at intervals. Cut remaining butter into small cubes and spread on top. Sprinkle with hazelnut leaves and remaining sugar. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Results in about 16 pieces. Serve with whipped vanilla cream

4. 4

   Cut remaining butter into small cubes and spread on top. Sprinkle with hazelnut leaves and remaining sugar. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Results in about 16 pieces. Serve with whipped vanilla cream