Apple yeast cake Eifel style

Ingredients for 1 servings:

• 400 g flour
• 1 tsp, leveled salt
• ½ pack of yeast, fresh
• 2 tbsp margarine, soft
• 200 ml milk, lukewarm
• 2 eggs
• 4 tbsp sugar
• 2 tbsp pudding powder (vanilla)
• n. B. Sugar for sprinkling
• 5 apples, sour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple recipe from grandma

Put the flour in a bowl. Crumble the yeast into the lukewarm milk and mix. Mix this with some of the flour using the dough hook of a mixer. While kneading, add the margarine, salt, and 2 tablespoons of the sugar and mix everything into a smooth, not too runny dough. If the dough becomes too stiff, add a few more tablespoons of warm water. Cover the bowl with a towel and let it rise in a warm place for about 30 minutes. Meanwhile, peel, quarter, and core the apples, and cut the quarters into thin slices. If the apples aren’t particularly tart, drizzle with lemon juice. Grease a round yeast baking sheet (or oven tray). Place the dough on it, lightly flour it, and spread it out with your hands to a thickness of about 1/2 cm. Then distribute the apples evenly on top (Tip: If you like, you can add raisins). Bake in a preheated oven at 180°C for about 30 minutes. Meanwhile, prepare the icing: Separate the eggs and place them in separate bowls. Now mix 2 tablespoons of sugar and 2 tablespoons of vanilla pudding powder with the egg yolks until smooth. Beat the egg whites with a mixer until stiff peaks form, then carefully mix these with the egg yolk mixture using a fork. Remove the cake from the oven after 30 minutes, but leave the oven on. Quickly spread the icing over the cake with a knife, ensuring all of the apples are covered. Then return the cake to the oven for about another 6 minutes – using top heat if possible – until the icing is lightly browned. Finally, sprinkle the icing with sugar.