Apple and sultanas snail cake from the tray

  • 175 g Butter
  • 300 ml Milk
  • 1 1/2 cube (42 g each) yeast
  • 850 g flour
  • 150 g + 4 tbsp sugar
  • 2 Eggs (size M)
  • Salt
  • 100 g Sultanas
  • 1-2 EL Rum
  • 700 g Apples (e.g. Boskop)
  • 2 EL lemon juice
  • 50 g Apricot jam
  • Flour
  • fat
75 minutes
For the yeast dough, melt 125 g butter and let it cool a little. Warm the milk, dissolve the yeast in it. Put the flour, 150 g sugar, eggs and salt in a large bowl. Add butter and yeast mixture, knead with the dough hook of the hand mixer to form a smooth dough. Covered up in a warm placeLet the place rise for about 1 hour. In the meantime, mix the sutanines with the rum and let them steep. Peel and quarter apples and core. Cut the apple quarters into small cubes, drizzle with lemon juice. Mix the apple cubes, sultanas and 3 tablespoons of sugar. Put aside. Melt 50 g butter. Halve the yeast dough. Roll out each half into a square (40 x 40 cm) on the floured work surface. Brush each with 1/3 of the liquid butter and spread half of the apple mixture on top. Roll up the yeast plates from one side, cut off the end pieces, cut the remaining roll into 18 pieces. Place the dough rolls close together on a greased baking sheet (32 x 39 cm), cover again and let rise for about 15 minutes. Brush with the remaining butter and sprinkle with 1 tablespoon of sugar. Bake the cake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 35 minutes. Let the cake cool down. Heat the jam, spread it on the cake and let it dry
Wait approx. 3 hours. Photo: Först,
1 portion approx:
  • 170 kcal
  • 710 kJ
  • 3 g protein
  • 5 g fat
  • 28 g carbohydrates


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