Summary

Ingredients

For the dough:

• 300 grams flour
• 50 grams sugar
• 1 pinch (s) salt
• 1 pack dry yeast
• 1 egg (s), room temperature
• 150 ml milk, room temperature

For the second dough:

• 125 g suar
• 3 egg (s)
• 150 grams flour
• 1 teaspoon Baking powder
• 125 g butter

For the cast:

• 100 g almond (s), peeled and rouhly chopped
• 25 g suar, brown
• 14 g puddin powder, vanilla
• 20 g suar
• 200 ml milk
• 3 egg whites
• 25 some sugar

For covering:

• 450 g apples, peeled, diced (e.. Jonaold)

For the sprinkles:

• 80 g butter
• 30 grams sugar
• 125 g flour
• 150 g marzipan

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Instructions

1. Mix 300 g flour, 50 g sugar, 1 pinch of salt and a pack of dry yeast in a sealable bowl. Add an egg and 150 ml milk (both at room temperature) and make a wet yeast dough. Close the bowl and let the yeast dough rise for at least 30 minutes. (I prefer dry yeast for this recipe because it doesn`t have as strong a taste of its own as fresh yeast)
2. Pour boiling water over the almonds and set aside.
3. Cook a pudding from 200 ml milk, 20 g sugar and 14 g vanilla pudding powder - set aside.
4. While the pudding cools down, stir it from time to time so that no skin develops (if you like, you can also put fish foil on the pudding).
5. Drain and peel the almonds - roughly chop and mix with 25 g of brown sugar - set aside.
6. Beat 3 egg whites until stiff, add 25 g sugar and whisk with. Add the whipped egg white to the cooled custard and stir in - set aside.
7. Then whip 125 g sugar with 3 whole eggs in a mixing bowl. Mix 150 g flour with 1 teaspoon baking powder and add to the sugar-egg mixture - stir in. Finally stir 125 g of soft butter into the batter.
8. Add the batter to the yeast dough and mix well with the dough hook - use a spatula to spread the dough onto a baking sheet lined with baking paper. This takes a little patience, it sticks and smears a lot. In the end, the dough should be more or less evenly distributed.
9. Peel 450 g apples (e.g. Jonagold) and cut into small cubes - distribute the cubes on the dough.
10. Pour the vanilla pudding and egg white mixture over the apples and smooth out.
11. Scatter the chopped sugar almonds on top.
12. Make crumble from 125 g flour, 150 g marzipan, 80 g butter and 30 g sugar - last on top of the cake.
13. Put the tray in the oven preheated to 180 ° - cover the cake with baking paper after 10 minutes and bake for another 20 minutes.
14. A very fluffy, moist crumble cake with a delicious crust.