Summary

Ingredients

• 500g flour
• 1 packet yeast (dry yeast)
• 250 ml milk, warm
• 1 lemon (s), only the grated zest
• 50 g suar, butter
• 1 pinch (s) salt
• 1 egg (s)
• 700 g apples
• 700 g pear (s)
• 1 lemon (s), just the juice
• 100 g butter
• 100 g honey
• 2 Table spoons milk
• 100 g almond (s) (flakes)
• cinnamon

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Instructions

1. For the base, knead the flour, yeast, warm milk, lemon zest, sugar, salt, softened butter and egg into a smooth dough. Cover with a cloth and let rise for about 20 minutes.
2. For the topping, peel, halve and core the apples and pears. Quarter the pears, cut into halved apples several times. Immediately mix the fruits with lemon juice.
3. For the Florentine mixture, bring the butter, honey and milk to the boil, add the almond flakes and simmer for about 2 minutes while stirring.
4. Roll out the dough, line a greased baking sheet with it and cover the dough in alternating rows with apples and pears. Spread the Florentine mixture over the fruit and in between. Bake in the preheated oven at about 180 degrees for about 30-40 minutes. If it is very brown (almonds!), Cover the surface with greased aluminum foil. After baking, sprinkle the cake with cinnamon as desired.