John Myers
Ingredients for 1 servings:
- 350 g wheat flour type 550
- 100 g millet, finely ground
- 50 g wheat flour type 1050
- 1 cube of yeast
- 200 ml milk, lukewarm
- 100 g apple syrup
- 1 egg(s)
- 1 pinch of salt
- ½ organic lemon(s), zest
- 1 tsp cinnamon
- 60 g butter, soft
- 1 kg apples, sour (e.g. Boskoop)
- 1 lemon(s), juice
- 100 g almond sticks
- 100 g crème fraîche
- 250 ml cream
- possibly raisins
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes
super delicious, one of my favorites
Combine the flours in a bowl and make a well in the center. Crumble the yeast into the well and knead with a little milk to form a pre-dough. Let it rest for about 15 minutes. In the meantime, combine the remaining milk with half of the apple syrup, the egg, salt, lemon zest, and half of the cinnamon powder. Then add to the pre-dough. Add the butter in small pieces and knead everything into a smooth dough. Beat the dough until it bubbles. Cover the dough with a cloth (e.g., a kitchen towel) and let it rise in a warm place for another 30 minutes, until it has noticeably increased in size. Line a baking sheet with baking paper, then roll out the dough on the baking sheet and let it rise briefly again. Peel and core the apples, and cut them into thin slices. Quickly mix with the lemon juice. Distribute the apple slices with the almond slivers (you can add raisins if you like) on top of the dough and place on the middle rack of the preheated oven. Bake the cake in a hot oven on the middle rack for approximately 30-40 minutes at 200°C (top/bottom heat 160°C-180°C fan oven). Mix the remaining cinnamon powder with the remaining apple syrup and fold into the crème fraîche. Finally, stir in the cream. After the specified baking time, remove the cake from the oven, pour the cream over the cake, and continue baking for another 5-10 minutes. If the cake becomes too brown in the oven, please cover! Remove the cake from the oven, let it cool, and cut into 20 slices.
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