Meersburg apple cake with crumble

Ingredients for 1 servings:

• 2 tbsp sunflower oil
• 1 pinch of salt
• 160 g wheat flour type 405
• 40 g coconut milk, 24% fat, lukewarm, see note
• 1 egg(s), size M
• 1 packet of dry yeast
• 2 tbsp sugar
• n. B. Flour for the work surface
• 8 biscuits (coconut biscuits), finely grated
• 850 g apples
• 50 g almonds, roasted with honey
• 2 tbsp strawberry jam
• 2 tbsp lemon juice or lime juice
• 6 tbsp water
• 2 tbsp sugar
• 1 tsp, smothered cinnamon
• 100 g wheat flour type 405
• 70 g margarine or butter
• 50 g sugar
• 1 tsp vanilla extract
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

A moist apple cake with coconut yeast dough, lots of apples and delicious almond crumble.

For the yeast dough, put the sunflower oil, salt, and flour into a mixing bowl for a food processor. Whisk 30g of the lukewarm coconut milk with the dried yeast, sugar, and egg, and slowly add to the flour mixture while the machine is running. Add the remaining milk, a tablespoon at a time, to the dough, if necessary, until you have a smooth dough. Let it rise in a warm place for 45 minutes. Line a 24cm springform pan with baking paper. Mix all the ingredients for the brine together in a larger bowl. Wash, peel, halve, and core the apples. Halve the smallest apple lengthwise and use one half for the center of the cake. Halve the apple halves diagonally. Immediately add to the bowl with the brine and cover with it to prevent the apple pieces from browning. Remove from the water and drain in a coarse sieve. Briefly knead the dough, roll it out, place it in the springform pan, and form a rim. Pierce the pastry base several times with a fork and sprinkle with the coconut flakes. Let it rise for about 15 minutes. Preheat the oven to 200°C. Arrange the apple pieces upright in a circle along the raised edge of the pastry. Sprinkle the almonds over the apple pieces, 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 on the middle rack for 30 minutes. Let the cake cool thoroughly and enjoy. Note: Depending on the swelling ability of the flour, you may need more or less coconut milk.