For the yeast dough: mix flour, salt and sugar in a bowl. Make a well, add the yeast and mix with lukewarm water (200 ml). Add 3 tablespoons of rapeseed oil and knead everything into a smooth dough. Shape into a ball and Cover and let rise in a warm place for 30 minutes.

In the meantime, wash and clean the fennel, put the greens aside. Halve the fennel bulb, cut out the stalk in a wedge shape. Cut the fennel halves into thin slices. Peel the onions and cut into thin rings. Wash, quarter and core the apple and cut into thin slices.

Heat the remaining rapeseed oil (2 tablespoons) in a pan, fry the fennel and onions in it and turn occasionally. After 5 minutes, add the apple slices, sauté them briefly. Season with salt and pepper. Set the mix aside, allow to cool a little. Mix in the parsley .

Knead the dough again, roll out on a floured surface to the size of a tray. Line the baking sheet with baking paper. Mix the cream fraiche with mustard. Spread 100 g onto the dough. Spread the vegetable mix on top and sprinkle with the remaining creme fraiche (100 g). Sprinkle with caraway seeds and let rise for another 10 minutes.

Preheat the oven to 220 degrees (fan oven 200 degrees). Bake the cake on the lowest rack for about 20-25 minutes. Remove from the oven and serve garnished with fennel greens.