Stuffed Apple – Butter Cake

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

2 kg apples, sour apples, e.g. Boskoop, peeled, diced
1 lemon (s), the juice it
750 ml apple juice
1 bag custard powder, vanilla
1 bag / s powdered sauce, vanilla
75 grams sugar

For covering:

100 g butter, cold
200 g flaked almonds
5 tablespoon sugar

Instructions

Dissolve the yeast in the lukewarm milk. Put the flour in a bowl, make a hollow, and pour the yeast milk into the hollow. Mix with 1 tablespoon of sugar and a little flour to make a pre-dough. Cover and let rise for 20 minutes.
Add the remaining sugar, liquid fat and egg to the pre-dough. Knead with the dough hook of the mixer for about 10 minutes to form a smooth dough. Cover and let rise for 45 minutes until it has visibly doubled.
Mix the apples with the lemon juice. Bring to the boil with 650 ml apple juice and 75 g sugar. Cover and simmer for another 2 - 3 minutes. Mix 100 ml apple juice, pudding powder and sauce powder. Stir into the compote, bring to the boil and simmer for about 1 minute while stirring.
Knead the dough well again and cut in half. Roll out half of the dough on the greased drip pan, press up on the edge. Spread the compote on top. Roll out the second half of the dough to the size of the drip pan and place over the filling. Press the edges together.
Make indentations in the dough with your finger. Add 100 g butter in flakes. Sprinkle with flaked almonds and 5 tablespoons of sugar. Bake in the oven preheated to 175 ° C for about 25 - 30 minutes.

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