Rieser Farmer's Cake

Ingredients for 1 servings:

• 500 g flour
• 2 eggs
• 60 g butter, melted
• ½ tbsp lard
• 20 g yeast
• 80 g sugar
• 1 packet of vanilla sugar
• ⅛ liter milk, lukewarm
• Butter for the baking tray
• 2 kg apple sauce, thick
• 150 g hazelnuts, ground
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 1 tsp. clove powder
• n. B. Candied orange peel, finely chopped
• e.g. candied lemon, finely chopped
• e.g. raisins

Instructions

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

Yeast cake with apple sauce filling, a regional specialty

Knead the flour, eggs, butter, lard, yeast, sugar, vanilla sugar, and lukewarm milk into a yeast dough. Cover the dough and let it rise in a warm place for 20 minutes. After 20 minutes, knead the dough thoroughly and let it rise for another 20 minutes. Butter a baking sheet. Roll out two-thirds of the dough and place it on the baking sheet. Spread the applesauce on the yeast dough and scatter the nuts, vanilla sugar, cinnamon, and cloves over the applesauce. If desired, add candied orange peel, candied lemon peel, and raisins. Roll out the rest of the yeast dough to the size of the baking sheet. If desired, you can cut out ornaments or lattices from the dough using a lattice cutter. Then place the dough on top of the filling, press down on the sides, and brush with egg yolk. Bake the farmer’s tart for 15-20 minutes (until the surface is golden brown) at 190°C. Traditionally, the Bauerntorte is a round cake with a diameter of about 50 cm.