John Myers
Apple Crispy Cake
The perfect apple crispy cake recipe with a picture and simple step-by-step instructions.
For approx. 24 pieces:
- 225 g Butter
- 250 ml + 3 tbsp Milch
- 1 Cube (42 g) Fresh yeast
- 1 tbsp + 225 g Zucker
- 500 g Wheat flour type 405 or Viennese semolina = double-handle flour
- 3 packet Vanilla sugar
- 1 pinch Salt
- Grated zest of 1/2 organic lemon
- 2 Eggs size M
- 1,5 kg Apples, e.g. Elstar
- About 4 tbsp lemon juice
- 150 g Cornflakes
- 200 g Sour cream
- Fat and flour for the drip pan
- Flour for rolling
- Melt 50 g butter in a saucepan. Pour in 250 ml of cold milk and remove from the stove. Mix the yeast and 1 tablespoon of sugar until the yeast is liquid. Put the flour, 50 g sugar, 1 packet of vanilla sugar, salt, lemon zest, 1 egg and yeast in a bowl. Pour in the lukewarm milk and butter mixture. Knead everything with the dough hook of the hand mixer for 2-3 minutes. Cover the yeast dough and let rise in a warm place for 30-40 minutes.
- Peel the apples and cut out the core. Cut the apples into slices and mix with the lemon juice.
- Grease a drip pan in the oven and dust it with flour. Knead the yeast dough on a lightly floured work surface and roll out on the drip pan. Cover and let rise for another 20 minutes.
- Bring 4,175 g butter, 175 g sugar and 3 tablespoons milk to the boil in a saucepan while stirring. Pour immediately over the cornflakes and mix. Allow to cool slightly.
- Beat the sour cream and 2 sachets of vanilla sugar with the whisk of the hand mixer until creamy. Stir in 1 egg. Spread the sour cream on the yeast dough. Place the apple slices on top in a fan shape and sprinkle with the crispy flakes. Bake in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for about 25 minutes. If the crispy flakes get too dark, cover the Juchen with aluminum foil for the last 5-10 minutes. Let cool on the drip pan. Whipped cream tastes good with it.
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