Apple pie from the tray with eggnog cream

For 24 pieces
  • 250 ml milk
  • 1 cube (42 g) yeast
  • 100 g Butter or margarine
  • 500 g flour
  • 125 g Sugar
  • 1 pinch salt
  • 3 Eggs (Size M)
  • grated zest and juice of 1 untreated lemon
  • 300 g Schmand
  • 75 ml Eggnog
  • 1 packet Custard powder' Vanilla flavor '
  • 1.5 kg Apples (e.g. B. Boskop)
  • 1 egg yolk (size M)
  • 2 EL Apricot jam
  • 2 EL Almond flakes
  • Fat and flour
75 minutes
Warm the milk slightly. Dissolve the yeast in it. Melt 75 g of fat. Put the flour in a bowl. Add 75 g sugar, salt, 1 egg, lemon zest and liquid fat. Work in the yeast milk with the dough hook of the hand mixer. Cover and let rise in a warm place for about 30 minutes. Knead the dough again. Grease the oven's drip pan (32 x 39 cm) and dust with flour. Roll out the yeast dough on top, pulling up the edge. Cover and leave to rise for another 15 minutes. Mix the sour cream, 50 g sugar, 2 eggs, eggnog and custard powder. Wash the apples, cut out the core. Cut the apples into thin slices, drizzle with lemon juice. Spread the apple slices on the dough like scales. Spread 25 g of fat on top in flakes. Whisk egg yolks and 3 tablespoons of water. Brush the edge of the pastry with it. Bake in the preheated oven (electric stove 200 ° C / convection 175 ° C / gas: level 3) on the middle rack for 30–35 minutes until golden brown. Take out the cake, let cool down a little. Bring the jam and 2 tablespoons of water to the boil while stirring. Spread the cake with it, except for the edges of the pastry. Let the cake cool down. Roast the almonds in a pan until golden brown, remove. Cut the cake into pieces, arrange and sprinkle with flaked almonds
Waiting time approx. 1 3/4 hours
1 piece approx.:
  • 230 kcal
  • 960 kJ
  • 5 g protein
  • 9 g fat
  • 31 g carbohydrates


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