Covered apple-butter cake

Name: Covered apple-butter cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 100 ml Milk; 1/2 cube (20 g) fresh yeast; 250 g + some flour, 1 egg (size M); 30 g + 20 g soft butter; 2 TABLESPOONS + 75 g sugar; 1 Pckch. Vanillin sugar, 1 pinch of salt; 7-10 Tbsp Fat and breadcrumbs of the mould; 1 kg Apples; 7-10 Tbsp rubbed off. peel and 4 tablespoons juice of 1 untreated lemon; 2 TABLESPOONS Breadcrumbs; 2-3 tablespoons (25 g) flaked almonds; 100 g Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

100 ml Milk
1/2 cube (20 g) fresh yeast
250 g + some flour, 1 egg (size M)
30 g + 20 g soft butter
2 TABLESPOONS + 75 g sugar
1 Pckch. Vanillin sugar, 1 pinch of salt
7-10 Tbsp Fat and breadcrumbs of the mould
1 kg Apples
7-10 Tbsp rubbed off. peel and 4 tablespoons juice of 1 untreated lemon
2 TABLESPOONS Breadcrumbs
2-3 tablespoons (25 g) flaked almonds
100 g Icing sugar

Directions

1
Warm the milk lukewarm. Crumble yeast into it, dissolve it. Knead with 250 g flour, egg, 30 g butter, 2 tablespoons sugar, vanillin sugar and salt. Cover and leave to rise in a warm place for about 40 minutes
2
Grease the tart or pie dish with a removable base or springform pan (28 cm Ø) and sprinkle with breadcrumbs. Peel, quarter and core apples and cut them crosswise into thin slices. Mix with 75 g sugar, lemon peel and 2 tablespoons lemon juice
3
3. knead the dough again briefly. Roll out 2/3 of the dough on a little flour until round (approx. 34 cm Ø). Line the mould with the dough, leave the edges of the tart or pie dish slightly over the edge of the mould. Cover and leave to rise in a warm place for about 10 minutes. In the meantime roll out the rest of the dough on a little flour (approx. 28 cm Ø).
4
4. sprinkle breadcrumbs on the dough base in the mould. Spread apples on top. Fold over any protruding edges of the dough and brush with a little water. Place the dough lid on top and press down the edges. Prick the dough lid several times with a fork. Spread 20 g butter in flakes on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 45 minutes. Cooling down
5
5.roast the almonds without fat and let them cool down. Mix icing sugar, 2 tablespoons lemon juice and 1-2 tablespoons water. Spread the cake with it and sprinkle with almonds. Let it dry. Whipped cream tastes good with it