Covered apple-butter cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the filling, peel, quarter, core and cut apples into pieces. 1⁄2 Mix the pudding powder, 2 tbsp. sugar and 5 tbsp. apple juice. Boil up the rest of the juice and apples covered. Simmer for about 5 minutes.

2. 2

   Stir in the mixed pudding powder. Simmer for about 1 minute. Let it cool down.

3. 3

   Mix the remaining pudding powder and 1 tablespoon of sugar. Stir with 5 tablespoons of milk until smooth. Bring 150 ml milk to the boil, stir in the pudding powder and simmer for about 1 minute while stirring. Pour into a bowl and stir in crème fraîche.

4. 4

   Cover directly on the surface with foil, let cool down.

5. 5

   For the yeast dough, put 450 g flour in a bowl. Heat 200 ml milk, crumble yeast into it and dissolve. Add 3 tbsp. sugar, 100 g butter in pieces, egg and 1 pinch of salt to the flour. Knead everything with the dough hooks of the mixer to a smooth dough.

6. 6

   Cover and leave to rise for about 45 minutes until the volume has doubled.

7. 7

   Knead the dough again briefly. Roll out approx. half the dough on a floured work surface (approx. 32 cm Ø). Line the bottom of a greased spring plate (approx. 30 cm Ø) with it. Raise the rim a little.

8. 8

   Spread the filling over it. Roll out the remaining dough in the same way. Place on the filling and press the edges together. Leave to rise for about 15 minutes.

9. 9

   Stir the pudding until smooth. Press hollows into the lid of the dough close together. Spread 100 g butter in pieces and pudding in it. Sprinkle with almonds and 75 g sugar. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.

10. 10

    manufacturer) Bake for 30-35 minutes on the lower rack. Let them cool down. Whipped cream tastes good with it.

Nutrition Facts

KCAL
300 kcal

CARBS
37 g

FATS
15 g

PROTEINS
5 g