Apple crispy cake from the tray

For 24 pieces
  • 230 g Butter
  • 250 ml + 3 tbsp milk
  • 1 cube (42 g) yeast
  • 1 EL + 210 g sugar
  • 500 g flour
  • 3 packet vanillin sugar
  • 1 pinch Salt
  • grated zest of 1/2 untreated lemon
  • 2 Eggs (size M)
  • 1,5 kg Apples (e.g. Elstar)
  • 4 EL Lemon juice
  • 150 g Cornflakes
  • 200 g Sour cream
  • fat and flour
  • flour
105 minutes
easy
1.
Melt 50 g butter in a saucepan, pour in 250 ml cold milk and remove from the stove. Mix the yeast and 1 tablespoon (15 g) sugar until the yeast is liquid. Put the flour, 35 g sugar, 1 packet of vanilla sugar, salt, lemon zest, 1 egg and yeast in a bowl. Pour in the lukewarm milk and butter mixture and knead everything for 2-3 minutes using the dough hook of the hand mixer. Cover the yeast dough and let it rise in a warm place for 30–40 minutes.
2.
Peel the apples and use an apple cutter to remove the core. Cut the apples into slices and mix with the lemon juice
3.
Grease a drip pan in the oven (approx. 32 x 39 cm) and dust with flour. Knead the yeast dough briefly on a lightly floured work surface and roll out on the drip pan. Let rise for another 20 minutes
4.
Briefly bring 180 g butter, 175 g sugar and 3 tablespoons milk to the boil in a saucepan while stirring. Pour immediately over the corn flakes and mix well. Let cool down a little
5.
Creamy sour cream and 2 packets of vanilla sugar with the whisk of the hand mixer. Briefly stir in 1 egg. Spread the sour cream on the yeast dough. Place the apple slices on top in a fan shape and sprinkle with the crispy flakes. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Possibly. Cover for the last 5–10 minutes if the crispy flakes get too dark. Let the finished cake cool on the drip pan. Whipped cream tastes good with it
6.
Waiting time approx. 15 minutes
1 piece approx .:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 12 g fat
  • 38 g carbohydrates

0 Comments

Leave A Comment