Apple rosette cake
- 200 ml milk
- 1 cube (42 g) yeast
- 500 g flour
- 180 g + 2 tbsp sugar
- 1 Pinch Salt
- 1 Egg (size M)
- 130 g soft butter
-
750 g sour apples - juice of 1 lemon
- 8 EL Apple juice
- 1 packet sauce powder 'vanilla flavor '
- 2 EL brown sugar
- 1/2 -1 TL Cinnamon
- flour
- fat
90 minutes
easy
- 1.
- Heat the milk, crumble the yeast and dissolve it in it. Put the flour, 80 g sugar and salt in a mixing bowl. Knead in the yeast milk, then the egg and finally 80 g soft butter with the dough hook of the hand mixer . Work with floured hands to a smooth dough. Dust the dumpling with flour and cover and let rise in a warm place for about 30 minutes. In the meantime, peel the apples, quarter them, core them, cut into small pieces, add lemon juice, 100 g sugar and 4 tablespoons apple juice Stir the sauce powder and 4 tablespoons of apple juice until smooth. Stir into the apples, simmer for about 1 minute. Allow to cool. On a work surface lightly dusted with flour, make a rectangular shape (approx. 20 x 50 cm) ll. Spread the apple compote on top, leaving a 2-3 cm wide border free all around. Roll up from the long side. Cut into 10-12 slices. Place each with the cut surface facing up close together in a greased spring tin or springform pan (28 cm Ø). Cover and let rise in a warm place for about 30 minutes. Spread 50 g butter in flakes on the cake. Mix 2 tablespoons each of white and brown sugar with cinnamon, sprinkle on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 35-40 minutes. Let cool down
- 2.
- Waiting time approx. 1 hour
1 piece approx. :
- 210 kcal
- 880 kJ
- 4 g protein
- 7 g Fat
- 35 g carbohydrates
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