John Myers
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Baked Apple, Raisin and Cinnamon Cake with Walnut Crust
The perfect baked apple, raisin and cinnamon cake with walnut crust recipe with a picture and simple step-by-step instructions.
Yeast dough:
- 20 g Yeast
- 40 g Sugar
- 2 tbsp Water warm
- 250 g Flour
- 125 ml Milk lukewarm
- 1 Pc. Egg
- 0,25 tsp Salt
- 40 g Liquid butter
Nut topping:
- 200 g Walnut kernels
- 75 g Butter
- 50 g Sugar
- 50 g Honey
- 30 ml Cream
Apple-cream:
- 500 ml Apple juice naturally cloudy
- 1 tsp Cinnamon
- 2 Pc. Egg yolk
- 50 g Sugar
- 20 g Strength
- 500 ml Cream
- 8 tsp Cream stabilizer
Apple compote:
- 50 ml Apple juice
- 400 g Apples
- 40 g Sugar
- Juice of 1/2 lemon
- 1 tsp Vanilla extract
- 100 Pc. Raisins
Yeast dough:
- Dissolve the yeast with the sugar and water. Add the flour, milk, egg, salt and butter and knead the dough into a very soft dough for about 5-7 minutes. Pour the batter into a 24 cm diameter baking pan and let it rise, covered, for 1 hour.
Nut topping:
- Coarsely chop the walnuts. Mix the butter with the sugar, honey and cream in a saucepan and bring the mixture to a boil. Add the nuts and let the mixture boil again.
- Carefully cover the dough with the nut mixture. Put the cake in the cold oven, turn it on 180 ° C O / U and bake it for about 30-35 minutes. Then let it cool down. Remove the cake from the baking ring and cut it in half horizontally. Cut the lid into 12 pieces of cake.
Cream:
- Mix the apple juice with the cinnamon powder, egg yolks, sugar and starch. Put the mixture in a saucepan and let it boil once Pour the pudding into a shallow bowl and cover it with cling film right on the surface to prevent skin from forming. Let it cool down to room temperature and then brush it through a fine hair sieve or pass it through with the help of the “busy lizzle”.
Apple compote:
- Peel the apples and cut them into 5 mm cubes. Add the apples, the apple juice, sugar, lemon juice and vanilla extract and the raisins to a saucepan and let the compote cook for at least 10 minutes, until the apples are soft and the liquid has evaporated. Let the compote cool.
Apple-cream:
- Beat the cream with the cream stabilizer until stiff. Now stir in the smooth pudding and add cream stabilizer if necessary so that the cream is stiff. Place a clean baking ring around the cake base. Brush it with the apple compote and spread the apple cream over it. Place the pieces of cake on top and press them down lightly. Let the bee sting cool for about 4 hours. Sprinkle it with some powdered sugar before serving.
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