Apple butter cake from the tray

  • 500 g flour
  • 1/4 l Milk
  • 1/2 cube (20 g) Yeast
  • 150 g Sugar
  • 1 pinch Salt
  • 150 g Butter or margarine
  • 1 egg (size M)
  • 1.5 kg sour apples
  • Juice of 1 lemon
  • 100 g almond flakes
  • 100 g Apricot jam
  • 20 g finely chopped pistachios
  • kerne
  • flour
  • fat
60 minutes
Put the flour in a bowl. Press an indentation in the middle. Warm milk. Crumble the yeast, mix with 1 teaspoon sugar and approx. 3 tablespoons milk. Pour into the flour trough, sprinkle with a little flour from the edge.
Sprinkle the remaining sugar and salt on the edge of the flour and place 75 g of fat in flakes on top. Cover and let rise in a warm place for approx. 15 minutes until the yeast dough has doubled. Add the rest of the lukewarm milk and the egg.
Process everything into a smooth dough using the dough hook on the hand mixer. Cover and let rise for another 30 minutes. Peel and quarter the apples and remove the core. Cut the apple quarters lengthways.
Drizzle with lemon juice to prevent the fruit from turning brown. Roll out the dough with a lightly floured rolling pin on a greased baking sheet. Place the apple quarters on the dough. Spread the flaked almonds and remaining fat on top.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 40-50 minutes. Heat the apricot jam in a small saucepan and brush the cake with it. Sprinkle with pistachios. Serve fresh apple pie.
Makes approx. 20 pieces.
1 portion approx:
  • 260 kcal
  • 1090 kJ


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