Sweet Apple Puff Cake

Yeast dough

1. Dissolve the yeast in the warm water. Put the flour in a bowl and make a well in it. Pour in the yeast water and add the sugar, stir gently with a spoon. Add yoghurt, salt, pumpkin seed oil and knead everything into a smooth, slightly sticky dough. Let the dough rest for 40 minutes.

Prepare the topping

1. Cut the bottle dusters into slices. Melt some sugar in a pan and caramelize the mushroom slices in it (the mushrooms should turn light brown), season with a little salt.
2. Core the apples and cut into narrow wedges.

Assembling and baking

1. Preheat the oven to 180 ° C.
2. Divide the dough into two portions and place in small tart molds (it is best to press them flat with your hands and then use them to line the mold up to the edge). Spread a tablespoon of crème fraîche on each of the dough. Sprinkle lightly with vanilla sugar. Cover with the apple wedges. Sprinkle this with some (!!) cinnamon. Spread the caramelized mushroom slices over the top. Sprinkle everything generously with flaked almonds. Drizzle with a little cream and place two or three small flakes of butter on top.
3. Now put the two molds in the oven and bake at 180 ° C for about 25-30 minutes.
4. After baking, take the cakes out of the molds and let them cool on a rack. Dust the cakes with powdered sugar before serving.
5. I made the brown powdered sugar myself. just put the sugar in an electric coffee grinder and grind it. In a silly minute I bought brown tea sugar instead of raw cane sugar (I never put sugar in tea !!), so it’s easy to use. But normal powdered sugar does exactly the same.
6. By the way: this cake also tastes great with porcini mushrooms !!!!
7. Bottle dusters – also Bovist. They are used as long as the fruit body is white inside. To multiply, the spores form inside the fruiting body, the fungus turns brown inside, forms an opening at the top, through this opening the spore powder can be dusted (hence the name).