Walnut honey butter cake with apples

Ingredients for 1 servings:

• 100 g butter
• 125 ml milk
• 1 packet of dry yeast
• 250 g flour
• 120 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 200 g walnuts
• 2 tbsp honey, liquid
• 500 g apples
• 300 ml apple juice
• 1 tsp lemon juice
• 50 g raisins
• 1 pack of pudding powder, vanilla
• 1 pack of cream stiffener
• 250 g cream or Cremefine for whipping

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bee sting with a twist

Melt 40g butter. Heat the milk. Dissolve the yeast in it. Mix the flour, 50g sugar, salt, and 1 sachet of vanilla sugar. Knead this mixture with the butter and yeast milk. Cover and let rise in a warm place for about 45 minutes. Roll out the dough on a floured surface into a round shape (the size of a springform pan). Place in a greased and floured springform pan. Cover and let rise for 20 minutes. Chop 100g nuts. Make indentations in the dough. Spread 60g butter in the round shape. Sprinkle 60g sugar and nuts over the top. Bake in a preheated oven at 200°C (top/bottom heat). Drizzle with honey. Let cool. Peel, quarter, core, and dice the apples. Bring 1/4 l apple juice and lemon juice to a boil. Simmer the apples for about 5 minutes. Add the raisins. Whisk the pudding mix, 10g of sugar, and the remaining 50ml of juice until smooth and stir into the compote. Bring to a boil. Chop 100g of nuts. Whisk the cream, 1 sachet of vanilla sugar, and cream stabilizer until stiff. Fold in the nuts. Halve the base horizontally. Place a cake ring around the bottom layer. Spread the compote on top and chill for about 30 minutes. Spread the cream over the compote. Place the top layer on top.