Apple Cake

  • 250 g flour
  • 30 g Sugar
  • 1 pinch salt
  • 1/2 cubes yeast
  • 100 ml Milk
  • 30 g Butter or margarine
  • 1 Egg (size M)
  • 850 g Apples
  • 50 g Butter
  • 2 EL Sugar
  • 150 g Apricot jam
  • 2 EL almond flakes
  • Backpapaier
90 minutes
light
1.
Mix flour, sugar, salt and crumbled yeast. Warm up the milk and fat. Knead with the egg to form the flour and yeast mixture and form a smooth dough. Cover and let rise in a warm place for about 30 minutes. Wash, peel, quarter and core the apples. Cut into wedges. Knead the yeast dough again and press into a springform pan (26 cm Ø) lined with baking paper, pulling up an approx. 3 cm wide rim. Spread the apples on top. Let rise for another 30 minutes. Spread the butter on the cake as flakes. sugarsprinkle over it. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 35-45 minutes. Strain the apricot jam through a sieve, brush the cake while it is still warm and sprinkle with flaked almonds. Makes 12 pieces
2.
Per piece 960 kJ / 230 kcal, E: 4 g, F: 7 g, KH: 35 g
1 portion approx:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 7 g fat
  • 35 g carbohydrates

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