Ammerland apple butter cake

For 24 pieces
  • 1/4 l + 1/2 l Milk
  • 1 litter el (42 g) yeast
  • 500 g flour
  • 100 g + 75 g + 25 g + 50 g
  • sugar, 1 pinch of salt
  • 2 packet vanillin sugar
  • 1 Egg (Gr. M)
  • 45 g + 75 g soft butter /
  • margarine
  • 1 kg apples
  • 200 ml clear apple juice
  • 1 small cinnamon stick
  • fat
  • 1 packet pudding powder
  • 'Vanilla' (for 1/2 l liquid;
  • for cooking)
  • 50 g Almond flakes
150 minutes
light
1.
Warm up 1/4 l milk. Dissolve the yeast in it. Mix flour, 100 g sugar, salt, 1 packet of vanilla sugar, egg and 45 g fat in flakes. Pour in the yeast and knead everything into a dough. Cover and let rise in a warm place for approx. 45 minutes
2.
Peel, core and cut the apples. Stew the apples, 1 packet of vanilla sugar, 75 g sugar, juice and cinnamon for about 12 minutes. Remove the cinnamon, allow to cool
3.
Knead the dough, cut in half. Roll out the first half on a greased drip pan (approx. 32x39 cm). Spread the apple mixture on top. Roll out the rest of the dough on a little flour 32 x 39 cm and place on the apple mixture. Let the cake rise for approx. 20 minutes
4.
Stir 4 tablespoons milk, 25 g sugar and custard powder until smooth. Bring the rest of the milk to the boil. Stir in pudding powder and briefly bring to the boil while stirring. Let the pudding cool down a little
5.
Press hollows tightly into the surface of the dough. Spread 75 g of fat in flakes and pudding. Sprinkle with 50 g of sugar and almonds.
6.
Place the cake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) 25- Bake for 30 minutes. Whipped cream tastes good with it
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 4 g protein
  • 7 g fat
  • 34 g carbohydrates

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