Apple-Almond Cake for 26 pieces
Ingredients
100 ml milk
200 g flour
Salt
150 grams of sugar
7 grams dry yeast
1 egg
100 grams butter (soft)
150 grams almonds
1 kg apples (sour)
4 tablespoons lemon juice
200 ml Apple juice
400 ml whipping cream
1 packet vanillepudding powder (to cook for 500 ml milk)
2 sachets vanilla sugar
2 bags of cream Strengthener (beat-fix)
Powdered sugar
Evt. mint leaves for decoration
Instructions
Heat the milk until it is lukewarm. Mix 200 flower, 50 grams of sugar, a pinch of salt and the yeast. Add the egg, 25 g butter and the milk. Knead the dough for about 5 minutes with the mixer. Cover the dough and let it rise in a warm place about 30 minutes.
Grease a spring form (26 cm). knead the dough, roll it out on some flour (26 cm) and put it in the form. Let the dough rise for approx. 15 minutes again.
Melt 75 g butter. stir in 100 grams of sugar and let the mixture simmer it gently while stirring, until the sugar is dissolved. Add 100 ml whipping cream and let the mixture again 2-3 minutes. Stir the almonds through. leave about 5 minutes to cool.
Spread the mixture on the dough. Bake the cake in a preheated oven 25-30 minutes. (electric: 175 c/150 c/gas oven hot air: stand2) let the cake cool down.
Peel the apples, cut them into quarters, remove the cores and cut into thin wedges. let the lemon juice, the juice and the Apple slices, with the lid on the pan about 5 minutes, until softened. mix the pudding powder and 6 tablespoons water. stir the mixture by the compote and let simmer for about 1 minute, stirring.
Let the compote ca. 40 minutes to cool.
Cut the pie crust in half horizontally. Connect the springform pan to the bottom soil. ironing the compote over it. put the cake about 1 hour cold away. Whip 300 ml cream with the vanilla sugar and the cream Strengthener. spread the cream over the compote.
Put the cake about 1 hour cold away. Add second bottom on the whipped cream. Sprinkle with icing sugar and decorate. with Mint.
Ingredients
100 ml milk
200 g flour
Salt
150 grams of sugar
7 grams dry yeast
1 egg
100 grams butter (soft)
150 grams almonds
1 kg apples (sour)
4 tablespoons lemon juice
200 ml Apple juice
400 ml whipping cream
1 packet vanillepudding powder (to cook for 500 ml milk)
2 sachets vanilla sugar
2 bags of cream Strengthener (beat-fix)
Powdered sugar
Evt. mint leaves for decoration
Heat the milk until it is lukewarm. Mix 200 flower, 50 grams of sugar, a pinch of salt and the yeast. Add the egg, 25 g butter and the milk. Knead the dough for about 5 minutes with the mixer. Cover the dough and let it rise in a warm place about 30 minutes.
Grease a spring form (26 cm). knead the dough, roll it out on some flour (26 cm) and put it in the form. Let the dough rise for approx. 15 minutes again.
Melt 75 g butter. stir in 100 grams of sugar and let the mixture simmer it gently while stirring, until the sugar is dissolved. Add 100 ml whipping cream and let the mixture again 2-3 minutes. Stir the almonds through. leave about 5 minutes to cool.
Spread the mixture on the dough. Bake the cake in a preheated oven 25-30 minutes. (electric: 175 c/150 c/gas oven hot air: stand2) let the cake cool down.
Peel the apples, cut them into quarters, remove the cores and cut into thin wedges. let the lemon juice, the juice and the Apple slices, with the lid on the pan about 5 minutes, until softened. mix the pudding powder and 6 tablespoons water. stir the mixture by the compote and let simmer for about 1 minute, stirring.
Let the compote ca. 40 minutes to cool.
Cut the pie crust in half horizontally. Connect the springform pan to the bottom soil. ironing the compote over it. put the cake about 1 hour cold away. Whip 300 ml cream with the vanilla sugar and the cream Strengthener. spread the cream over the compote.
Put the cake about 1 hour cold away. Add second bottom on the whipped cream. Sprinkle with icing sugar and decorate. with Mint.