Summary

Ingredients

For the dough:

• 500 g wheat flour, type 405, or mixed with whole wheat flour
• 250 ml milk
• 1 packet dry yeast or 20 g fresh
• 80 g butter, very soft
• 80 g suar
• 1 pinch (s) salt
• 2 egg (s)
• 0.5 teaspoon ½ lemon peel, finely grated
• some butter for the tray

For covering:

• raisins, possibly marinated in rum
• 750 g apples, pitted and weihed
• 2 tablespoon lemon juice
• 120 g almond (s), hazelnuts or walnuts, sliced or chopped
• 1 teaspoon, leveled cinnamon
• 90 g suar, possibly more for sour apples
• 1 packet vanilla sugar
• 120 g butter

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Instructions

1. All ingredients for the dough should be lukewarm. Prepare a yeast dough out of it, knead vigorously with the mixer, as the dough is quite soft and cover it in a warm place to rise well.
2. During this time, peel and core the apples, if possible crispy and juicy, and cut into thin slices. I use a cucumber slicer for this.
3. Spread out the entire dough on a greased baking sheet of approx. 30 cm x 42 cm with a high edge. If you like, you can now add raisins marinated in rum to the dough. Then spread the apple slices flat on the dough and drizzle with the lemon juice. Sprinkle the almonds or nuts evenly on top. Mix sugar, vanilla sugar and cinnamon and sprinkle on top as well. Melt the butter in a mug in the microwave and pour over the cake. If that`s too much effort for you, you can also spread flakes of butter on the cake.
4. Bake on the middle rack at 180 degrees top / bottom heat for about 25-30 minutes.
5. The cake still tastes good on the second and third day, because the apple topping keeps the yeast dough moist and does not dry out too quickly.