Apple pie with cream and ginger sauce

  • 375 g flour
  • 30 g fresh yeast
  • 100 g sugar
  • 50 g butter or margarine
  • 200 ml Milk
  • 1 pinch Salt
  • 4 eggs (size M)
  • 2 kg red-cheeked apples (e.g. Red Delicious)
  • 2 untreated lemons
  • 50 g candied ginger
  • 1 Package Vanillin-Sugar
  • 1 Knife tip Cinnamon
  • 1 TL cornstarch
  • 250 g whipped cream
  • 50 g Apricot jam
  • fat
90 minutes
Put the flour in a mixing bowl. Crumble the yeast into a small bowl, mix with 1 tablespoon of sugar and let rise. Melt the fat, add cold milk, 50 g sugar, salt and 1 egg and stir gently with the flour. Add the yeast pre-dough and work everything through vigorously with the dough hook on the hand mixer. Cover and let rise in a warm place for about 20 minutes. Wash apples. Remove the core with an apple cutter and cut the apples into approx. 1/2 cm thick slices. Wash lemons with hot water, pat dry, peel off the peel finely and set aside. Squeeze the lemons and pour them over the apple slices to prevent them from turning brown. Finely chop the ginger. Beat the remaining eggs, remaining sugar and vanilla sugar until creamy and stir in the ginger, cinnamon, lemon zest, cornstarch and cream. Knead the yeast dough again and roll it out on the greased drip pan of the oven. Drain the apple slices and cover the dough generously with them. Pour the cream over the top. Let the dough rise for another 10-15 minutes. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 40-45 minutes. Heat the apricot jam, strain through a sieve and glaze the apple slices with it. Let the cake cool and cut open. Makes approx. 24 pieces
Approx. 890 kJ / 210 kcal
per piece


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