Summary

Ingredients

For the dough:

• 400 g flour
• 50 g butter, melt
• 1 tablespoon sugar
• 1 pinch (s) salt
• 1 lemon (s), untreated, remove the zest it
• 250 ml milk, lukewarm
• 1 cube yeast
• 1 egg (s)

For the cream:

• 375 ml milk
• 1 bag custard powder (vanilla flavor)
• 3 tablespoon sugar
• 200 g marzipan paste, rated
• 150 ml amaretto
• 1 egg (s), separated
• 1 point poppy seeds (poppy seed baking, 250 g)
• 75 g almond (s), round
• 3 tablespoon lemon juice
• 1 kg apples, sour, peeled, cut into wedges
• 3 tablespoon sugar
• Grease for the tin

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Instructions

1. Mix the flour, sugar, salt and lemon zest. Dissolve the yeast in the milk, add the butter, egg and yeast milk to the flour mixture, knead everything well and let rise for 45 minutes.
2. Mix the apples with lemon juice. Roll out the yeast dough on a greased tray (32 x 39 cm approx. 3.5 cm deep). Let it go again for 15 minutes.
3. For the marzipan poppy seed cream, cook a pudding from milk, sugar and pudding powder. Allow to cool slightly. Mix the marzipan and liqueur until creamy. Mix with pudding, poppy seeds, egg yolks and almonds. Beat the egg white until stiff, fold in.
4. Spread the cream on the dough. Spread the apples on the cream like a roof tile. Sprinkle with 3 tablespoons of sugar and bake in the oven preheated to 175 ° C for about 40 minutes.