Summary

Ingredients

For the dough:

• 250 g flour
• 0.5 ½ cube yeast
• 1 pinch (s) salt
• 30 grams sugar
• 30 g butter
• 125 ml milk, lukewarm
• 2 drops aroma, bitter almond, optional
• 2 slices rusk, to sprinkle the dough

For covering:

• 1 glass applesauce, (approx. 700g)
• 2 small apples
• 1 pinch (s) cinnamon powder
• 1 teaspoon, heaped cornstarch
• some granulated sugar to sprinkle with

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Instructions

1. Crumble the yeast together with the aroma and a small pinch of sugar into the lukewarm milk and whisk thoroughly until the yeast has dissolved. Mix the flour, sugar and salt, add the yeast milk and knead into a smooth dough. Then let the dough rise until its volume has doubled. This process can be accelerated by preheating the oven to 50 ° C and placing the dough bowl in the oven when it is switched off. The bowl should be covered with a damp tea towel, otherwise the surface will dry out.
2. In the meantime, peel and core the apples and cut into fine cubes. Mix the applesauce with the cinnamon and starch and fold in the apple pieces. Wedge a sheet of baking paper in a springform pan (26cm) so that the bottom is covered with paper and the edge is lightly greased.
3. Knead the risen dough again. Now roll out 2/3 of the dough and press it onto the bottom of the springform pan. Finely crumble the rusk and sprinkle on the pastry base. Then spread the apple filling evenly on top.
4. Roll out the remaining dough, cut into strips and place in a grid on the apple mixture. Slightly moisten the grid with milk and sprinkle with granulated sugar. Bake the cake at 160 ° C for about 25-30 minutes and then let it cool down in the tin on a wire rack.