Apple yeast cake

  • 75 g Butter or margarine
  • 200 ml Milk
  • 375 g Flour
  • 1 egg (size M)
  • 75 g Sugar
  • 1 pinch Salt
  • Juice and grated zest of 1 untreated lemon
  • 25 g fresh yeast
  • 1,5 kg small, tart apples (e.g. Boskop)
  • 50 g almond sticks
  • 2-3 EL Apricot jam
  • Fat and flour
90 minutes
Melt 40 g of fat, pour in cold milk and remove from the stove. Put the flour, egg, 3 tablespoons of sugar, salt and lemon zest in a mixing bowl. Crumble in the yeast, pour in the lukewarm milk-fat mixture and knead everything well with the dough hook of the hand mixer.
Cover and let rise in a warm place for about 20 minutes. Knead again briefly and let rise for another 20-30 minutes. In the meantime, mix lemon juice and about 1/2 liter of water. Wash, peel and halve the apples and cut out the core.
Cut the apple halves deeply and place them in lemon water. Knead the yeast dough and place on a greased, sprinkled with flourPress the baking sheet flat with your hands. Place the apple halves close together on the dough and press down.
Sprinkle with almonds and the remaining sugar. Spread the remaining fat on the cake in small flakes. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 30 minutes. Meanwhile, heat the apricot jam and strain it through a sieve.
Spread the hot cake thinly with liquid jam. Makes about 20 pieces.
1 portion approx:
  • 170 kcal
  • 710 kJ


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