Apple eggnog cake from the tray

Ingredients for 1 servings:

• 200 ml milk, lukewarm
• 1 cube of yeast, fresh
• 30 g sugar
• 1 tsp apple pie spice mix
• 500 g flour
• 80 g butter, soft
• 2 egg whites
• 200 ml milk
• 2 tbsp cornstarch
• 50 g sugar
• 150 ml egg liqueur
• 2 egg yolks
• 1 packet of vanilla sugar
• 1 kg apples, red-skinned, e.g. Pink Lady
• 1 lemon(s), juice
• Powdered sugar, for dusting
• 100 g almonds, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

unusual yeast fruit cake

Dough: Dissolve the yeast in lukewarm milk and add the sugar. Combine the flour and spices in a bowl, form a well, spread the butter in flakes around the edge, and add the egg whites and yeast-sugar-milk mixture. Starting in the center, knead everything with a mixer until a dough forms, so that the liquid components slowly absorb the dry components. Then continue kneading with your hands on the work surface, adding a little more flour if necessary. The dough should not be sticky and should form a nice ball. Cover and let rise in a warm place. I always place the bowl on a warm grain pillow or a hot water bottle. After about 45 minutes, the dough should have risen to at least twice its size. Topping: Wash the apples, do not peel them, quarter them, remove the cores, and cut the quarters into fine wedges. Place them in a bowl and drizzle with lemon juice. Pour the cold milk into a small saucepan, stir in the cornstarch, sugar, and vanilla sugar. Bring to a boil briefly until the cornstarch thickens. Allow to cool briefly, then stir in the egg liqueur and egg yolk. Roll out the yeast dough, place it on a baking sheet lined with baking paper, and spread the egg liqueur cream on top. Arrange the apple slices on top, roof-tile-like. Bake at 180 degrees Celsius for about 30 to 45 minutes, until the edges are nicely golden. Be careful, though, as the base will dry out if the cake is left in the oven too long. Briefly toast the flaked almonds in a dry pan and spread them over the warm cake. Dust with powdered sugar and drizzle with 2 tablespoons of egg liqueur, if desired. Like all yeast cakes, it tastes best when served fresh.