Apple and sour cream cake from the tray
- 75 g Butter
- 400 g flour
- 325 g Sugar
- 1 Pinch Salt
- 2 Package Vanillin-Sugar
- 6 Eggs (size M)
- 250 ml Milk
-
1 cube (42 g) fresh yeast - 6 Apples (approx. 175 g each)
- 5 EL lemon juice
- 500 g Lean quark
- 750 g Schmand
- 1 packet ' Vanilla flavor 'pudding powder
- 1 packet 'Vanilla flavor' sauce powder
- flour
90 minutes
light
- 1.
- Melt 50 g butter. Mix the flour, 75 g sugar, salt and 1 packet of vanilla sugar in a bowl. Add 1 egg. Warm the milk in a small saucepan. Crumble in the yeast and dissolve in it while stirring. Add the melted butter and milk-yeast mixture to the flour mixture. Knead into a smooth dough with the dough hook of the hand mixer. (Dough is sticky). Cover and let rise in a warm place for approx. 45 minutes
- 2.
- In the meantime, wash the apples, cut out the core with an apple core cutter. Cut the apples into rings approx. 6 mm thick. Drizzle with lemon juice. Put 25 g butter, 50 g sugar, 300 ml water in a large saucepan. Pre-cook the apple rings in portions for about 5 minutes, lift them out
- 3.
- Knead the dough well with floured hands on a well-floured work surface. Place in a greased drip pan in the oven (32 x 39 cm) and spread evenly on top with floured hands. Cover and let rise again for about 20 minutes. In the meantime, stir the quark, sour cream, 200 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until smooth. First stir in 5 eggs one after the other, then stir in the custard powder and sauce powder
- 4.
- Put the quark mixture on the yeast dough and smooth it out. Spread the apple rings on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30–35 minutes. Take out and let cool on a wire rack
- 5.
- Waiting time approx. 2 hours
1 piece approx .:
- 290 kcal
- 1210 kJ
- 8 g protein
- 13 g fat
- 35 g carbohydrates
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