Summary

Ingredients

For the dough:

• 1 packet yeast, (dry baking yeast)
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 200 ml milk, lukewarm
• 75 g butter / mararine
• 1 egg (s)
• 375 g flour, (wheat flour)

For the filling:

• 1 packet vanilla sugar
• 2 egg (s)
• 75 ml milk
• 40 grams sugar
• 1 teaspoon cinnamon
• 2 apples
• 200 g marzipan raw mixture
• 200 g almond (s), round

For painting:

• 2 tablespoon condensed milk
• 1 egg yolk
• apricot jam

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Instructions

1. For the yeast dough, mix flour with dry yeast. Knead in sugar, vanilla sugar, salt, egg, butter and milk while stirring until a smooth dough is formed. Leave this in a warm place until it has doubled.
2. For the filling, place the almonds in a bowl, cut the marzipan into small pieces (or grate) and add. Add eggs and milk to the almond and marzipan mixture and process into a smooth mass.
3. Roll out the yeast dough into a rectangle and spread the mixture on top. Peel, core and roughly grate the 2 apples and sprinkle over the almond mixture. Mix the sugar with the cinnamon and sprinkle over the apples.
4. Carefully roll up the yeast dough and cut into 3 cm thick slices with a sharp knife. Place this in a greased springform pan dusted with flour.
5. Whisk the egg yolks with the condensed milk and brush the slices with it.
6. Bake in a preheated oven at 180 ° C for about 30 minutes until golden.
7. Put the apricot jam through a sieve and heat it up. Remove the cake from the springform pan immediately after baking and brush with the warm jam. Let cool down.