Cannstatter apple cake according to Aunt Pia

Ingredients for 1 servings:

• 2 tbsp palm oil, premium quality
• 1 pinch of salt
• 150 g wheat flour type 405
• 60 g milk, lukewarm, see note
• 1 m.-sized eggs
• 10 g dry yeast
• 2 tbsp, levelled sugar
• 1 tsp vanilla extract
• n. B. Flour for the work surface
• 50 g raisins
• 50 g rum
• 3 tbsp breadcrumbs, coarse
• 1.2 kg apples
• 50 g almond sticks
• 1 tbsp strawberry jam
• 2 tbsp lemon juice
• 2 tbsp water
• 2 tbsp white sugar
• 1 tsp, leveled cinnamon powder
• 80 g wheat flour type 405
• 1 tbsp cocoa powder
• 60 g margarine or butter
• 40 g white sugar
• 1 pinch of cinnamon powder
• 1 pinch of salt
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

An apple cake with lots of apples and delicious chocolate sprinkles

For the topping, let the raisins soak in the rum for 2 hours. For the yeast dough, put the palm oil, salt, and flour in a mixing bowl for a food processor. Whisk 30g of the lukewarm milk with the dried yeast, sugar, vanilla extract, and egg, and slowly add to the flour mixture while the processor is running. Add the remaining milk, a tablespoon at a time, to the dough until you have a smooth dough. Let it rise in a warm place for 45 minutes. Line the springform pan with baking paper. Mix all the ingredients for the anti-browning agent together in a larger bowl. Wash, peel, and core the apples. Halve the smallest apple lengthwise and use one half whole for the center of the cake. Peel and core this apple half, and cut a diamond-shaped cut into the top. Cut the remaining apples into eighths. Halve the eighths diagonally lengthwise (from the outside in, as seen from the apple’s perspective). Immediately place in the bowl with the anti-browning spray and cover to prevent the apple pieces from browning. Briefly knead the dough, cut off 10 g and set aside. Roll out the rest and place in the springform pan. Form a rim approximately 3 cm high. Prick the dough several times with a fork and sprinkle with breadcrumbs. Let it rise for approximately 15 minutes. Preheat the oven to 200 degrees Celsius. Strain the raisins. Line up the apple pieces upright and overlapping in a circle along the raised edge of the dough. Continue the circle in a spiral pattern up to the center half apple. Roll out the reserved dough into a snake and place it around the center apple. Drizzle the rest of the anti-browning spray over the apple pieces. Mix the cinnamon with the sugar and sprinkle over the apple pieces along with the raisins and almonds, skipping the middle apple. For the crumble, mix the ingredients with a dough hook until they begin to come together. Sprinkle over the apples, skipping the middle apple. Spread the strawberry jam over the middle apple. Place the cake in the preheated oven and bake for 30 minutes on the middle rack. Let the cake cool thoroughly and enjoy. Note: Depending on the flour’s ability to swell, you may need a little more or less milk.