Apple Yeast Cake with Sour Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g flour, sifted
- 1 pinch (s) salt
- 75 grams sugar
- 1 cube yeast
- 250 ml milk, lukewarm
- 80 g butter, melt
- 1 egg (s)
- 1 bag vanilla sugar
For covering:
- 2 kg apples, sweet apples, e.g. Elstar, peeled or sliced
- 600 g sour cream
- 100 ml cream
- 5 tablespoon sugar
- 1 bag vanilla sugar
- 3 egg yolks
- 3 egg whites, beaten until stiff
Print Recipe
Pin Recipe Instructions
- Pre-dough:
- Dissolve yeast in 100 ml of lukewarm milk, stir with 2 tablespoons of sugar. Dust with a little flour, cover and let rise for 15 minutes.
- Sieve the flour into a bowl, make a well in the middle. Put the rest of the sugar, vanilla sugar, salt, egg and butter on the edge. Pour the pre-dough into the well and knead everything for approx. 5 minutes until smooth. Then let rise for 1 hour until it has visibly doubled.
- Roll out on a greased high baking sheet or drip pan. Spread the apple slices close together on the dough.
- Molding:
- Mix egg yolks with sugar and vanilla sugar until creamy. Add sour cream and cream. Carefully fold in the egg whites. Spread the sour cream over the apples. Bake in the oven preheated to 175 degrees for about 30 - 40 minutes.
- Tip:
- Also tastes delicious with rhubarb.
- Note when editing the recipe: The remaining 150 ml of milk were forgotten here, in the comments you can read that the cake was successful with some with just 100 ml of milk, with others with 150 ml and once with 250 ml. Carefully add the milk while kneading and stop adding when you have a nice, smooth yeast dough.
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