Apple crumble cake from the tray

For 24 pieces
  • 5 EL + 200 ml milk
  • 1 cubes (42 g) Yeast
  • 1 TL + 270 g sugar
  • 1 untreated lemon
  • 255 g Butter or margarine
  • 750 g flour
  • 1 Egg (size M)
  • salt
  • 2 kg apples (e.g. B. Boskop)
  • 1 packet Vanillin sugar
  • fat
105 minutes
light
1.
Heat 5 tablespoons of milk to lukewarm. Crumble the yeast in a bowl. Mix with 1 teaspoon of sugar and 5 tablespoons of lukewarm milk. Cover and let rise in a warm place for about 15 minutes.
2.
Wash the lemon, rub dry and peel off the peel. Melt 80 g of fat, pour in the rest of the milk. Put 500 g flour, egg, 70 g sugar, lemon zest and salt in a bowl. Add the yeast pre-batter and the lukewarm milk-fat mixture.
3.
Use the dough hook on the hand mixer to make a soft dough. Cover and let rise in a warm place for about 30 minutes. In the meantime cut the lemon in half and squeeze out the juice. Wash, peel and quarter apples, remove core.
4.
Cut the quarters into wedges and drizzle with lemon juice. For the crumble, melt 175 g of fat. 250 gMix the flour, 200 g sugar and vanilla sugar in a bowl. Add the hot fat and work everything into coarse crumbles.
5.
Grease a baking sheet (39 cm x 32 cm). Knead the yeast dough again and roll out on the baking sheet. Spread the apple wedges on top and sprinkle with the crumble. Let rise for another 10-15 minutes.
6.
Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35-40 minutes. Whipped cream tastes good with it.
1 piece approx:
  • 280 kcal
  • 1170 kJ
  • 4 g protein
  • 10 g fat
  • 43 g carbohydrates

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