Covered apple-yeast cake

Name: Covered apple-yeast cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1/2 cube (about 20 g) Yeast; 120 g Sugar; 30 g Butter or margarine; 100 ml Milk; 250 g Flour; 1 egg (size M); 2 packages Vanillin sugar; 1 pinch Salt; 1 kg Apples (e.g. Cox Orange); 4 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Breadcrumbs; 25 flaked almonds; 100 g Icing sugar; 100 g Schmand; 150 g Whipped cream; 7-10 Tbsp Melissa; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

1/2 cube (about 20 g) Yeast
120 g Sugar
30 g Butter or margarine
100 ml Milk
250 g Flour
1 egg (size M)
2 packages Vanillin sugar
1 pinch Salt
1 kg Apples (e.g. Cox Orange)
4 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Breadcrumbs
25 flaked almonds
100 g Icing sugar
100 g Schmand
150 g Whipped cream
7-10 Tbsp Melissa
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Mix yeast and 1 tablespoon of sugar in a cup. Melt the fat and add cold milk. Put flour, egg, 1 tablespoon of sugar, 1 packet of vanillin sugar and salt in a mixing bowl. Add yeast and lukewarm milk-fat mixture and knead everything well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-45 minutes. In the meantime wash, peel and quarter apples and cut out the core.
2
Apple quarters in columns and cut them into fine slices. Mix 75 g sugar, 2 tablespoons lemon juice and lemon peel into the apples. Knead the yeast dough again slightly on a floured work surface and roll out almost 2/3 to a circle of approx. 34 cm Ø. Place the dough in a greased pie mould (approx. 27.5 cm Ø; with a switsch-off base), sprinkled with breadcrumbs, so that the edges of the dough are slightly above the edge of the mould. (Alternatively you can also use a springform pan 28 cm Ø). Let the dough rise in the mould in a warm place for another 10-15 minutes. Roll out the remaining dough to a circle of approx. 28 cm Ø. Sprinkle breadcrumbs on the dough base in the tin and fill in the apples evenly. Fold the protruding edges over the apple filling, moisten with water and place the remaining dough on top as a lid. Press the rim well and prick the lid several times with a fork. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for 40-45 minutes. Let the cake cool down for about 15 minutes in the tin on a cake rack.
3
Sprinkle breadcrumbs on the dough base in the tin and fill in the apples evenly. Fold the protruding edges over the apple filling, moisten with water and place the remaining dough on top as a lid. Press the rim well and prick the lid several times with a fork. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for 40-45 minutes. Let the cake cool down for about 15 minutes in the tin on a cake rack. In the meantime, roast the almonds in a pan without fat and let them cool down. Stir icing sugar and remaining lemon juice until smooth. Carefully remove the cake from the tin, brush with icing and sprinkle with flaked almonds. Let it cool down. Whip the sour cream, cream, remaining sugar and vanilla sugar until stiff. Decorate the cake with lemon balm and serve with sour cream
4
In the meantime, roast the almonds in a pan without fat and let them cool down. Stir icing sugar and remaining lemon juice until smooth. Carefully remove the cake from the tin, brush with icing and sprinkle with flaked almonds. Let it cool down. Whip the sour cream, cream, remaining sugar and vanilla sugar until stiff. Decorate the cake with lemon balm and serve with sour cream