Apple yeast cake with sour cream topping

Ingredients for 1 servings:

• 500 g flour, sifted
• 1 pinch of salt
• 75 g sugar
• 1 cube of yeast
• 250 ml milk, lukewarm
• 80 g butter, melted
• 1 egg(s)
• 1 bag of vanilla sugar
• 2 kg apples, sweet, peeled, sliced
• 600 g sour cream
• 100 ml cream
• 5 tbsp sugar
• 1 bag of vanilla sugar
• 3 egg yolks
• 3 egg whites, beaten stiffly

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

according to a self-created recipe, also very good with rhubarb

Pre-dough: Dissolve yeast in 100 ml lukewarm milk, mix with 2 tablespoons of sugar. Dust with a little flour, cover and let rise for 15 minutes. Sift flour into a bowl and make a well in the center. Add the remaining sugar, vanilla sugar, salt, egg, and butter to the edge. Pour the pre-dough into the well and knead everything together for about 5 minutes until smooth. Then let rise for 1 hour until it has visibly doubled in size. Roll out on a greased, deep baking sheet or a roasting pan. Arrange the apple slices close together on the dough. Topping: Beat the egg yolks with sugar and vanilla sugar until creamy. Add the sour cream and cream. Carefully fold in the egg whites. Spread the sour cream mixture over the apples. Bake in an oven preheated to 175 °C for about 30-40 minutes. Tip: Also delicious with rhubarb. Recipe editor’s note: The remaining 150 ml of milk was forgotten here; in the comments you can read that some people managed to make the cake with just 100 ml of milk, others with 150 ml, and once with 250 ml. We recommend adding the milk carefully while kneading and stopping when you have a nice, smooth yeast dough.