Ammerland apple butter cake

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 250 ml milk
• 1 egg(s)
• 100 g sugar
• 1 packet of vanilla sugar
• 45 g butter
• 1 pinch(s) of salt, or a little more if needed
• Fat for the mold
• 1 kg apples
• 200 ml apple juice, clear
• 75 g sugar
• 1 packet of vanilla sugar
• 1 cinnamon stick(s)
• 500 ml milk
• 1 packet of vanilla pudding powder
• 25 g sugar
• 75 g butter flakes
• 50 g almond flakes
• 50 g sugar

Instructions

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

from the tray, for 24 pieces

Yeast dough: Heat the milk to lukewarm (not above 37°C). Dissolve the yeast in it. Mix the flour, sugar, egg, and small pieces of butter. Pour in the yeast milk and knead everything into a dough. Cover and let rise in a warm place for about 45 minutes. Apple filling: Peel, core, and slice the apples. Sauté the apples, 1 packet of vanilla sugar, the sugar, juice, and cinnamon stick for about 12 minutes. Remove the cinnamon and let cool. Pudding: Take 4 tablespoons of the milk, mix with 25g of sugar and pudding powder until smooth. Bring the remaining milk to a boil. Stir in the pudding powder and bring to a boil briefly while stirring. Let the pudding cool slightly. Finishing: Knead the dough, then halve it. Roll out one half on a greased roasting pan (approx. 32 x 39 cm). Spread the apple mixture on top. Roll out the second half of the dough on a lightly floured surface to a size of 32 x 39 cm and place it on top of the apple mixture. Let the cake rise for about 20 minutes. Press tightly packed indentations into the surface of the dough. Distribute butter flakes and custard in the indentations. Sprinkle with 50 g of sugar and flaked almonds. Bake in a preheated oven at 180°C (top/bottom heat) for about 35-45 minutes.