Stuffed apple butter cake

Ingredients for 1 servings:

• 625 g flour, sifted
• 1 cube of yeast
• 250 ml milk, lukewarm
• 1 egg(s)
• 80 g butter, melted
• 1 pinch of salt
• 80 g sugar
• 2 kg apples, sour, e.g. Boskoop, peeled, diced
• 1 lemon(s), the juice
• 750 ml apple juice
• 1 bag(s) pudding powder, vanilla
• 1 bag(s) sauce powder, vanilla
• 75 g sugar
• 100 g butter, cold
• 200 g almond flakes
• 5 tbsp sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dissolve the yeast in the lukewarm milk. Put the flour in a bowl, make a well in the middle, and pour the yeast milk into the well. Mix with 1 tablespoon of sugar and a little flour to form a pre-dough. Cover and let rise for 20 minutes. Add the remaining sugar, liquid fat, and egg to the pre-dough. Knead with the dough hook of the mixer for about 10 minutes until you have a smooth dough. Cover and let rise for 45 minutes, until it has visibly doubled in size. Mix the apples with the lemon juice. Bring to a boil with 650 ml apple juice and 75 g sugar. Cover and simmer for another 2-3 minutes. Mix 100 ml apple juice, custard powder, and sauce powder. Stir into the compote, bring to a boil, and simmer for about 1 minute while stirring. Knead the dough again well and divide in half. Roll out one half of the dough on the greased roasting pan, pressing up the edges. Spread the compote on top. Roll out the second half of the dough to the size of the roasting pan and place it over the filling. Press the edges together. Use your finger to make indentations in the dough. Add 100g of butter in small pieces. Sprinkle with flaked almonds and 5 tablespoons of sugar. Bake in an oven preheated to 175°C for approximately 25-30 minutes.