Yeast apple cake with marzipan cream and almond flakes

Ingredients for 1 servings:

• 500 g wheat flour type 550
• ½ cube of fresh yeast or 1 sachet of dry yeast
• 75 g sugar
• 1 tsp vanilla extract or 1 sachet bourbon vanilla sugar
• 1 pinch of salt
• 75 g butter, melted, cooled or margarine
• 250 ml milk, lukewarm
• 1 ½ kg apples, e.g. Elstar or Braeburn
• 200 g marzipan raw material or Lemke Marzipan Very Cherry with cherry flavor
• 200 g sour cream
• 50 g butter, soft
• 75 g sugar
• 2 tsp spice mix (cookie spice from Ankerkraut) or cinnamon powder
• 100 g almond sticks
• Sprinkle decoration (glitter snow)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

simple and delicious

Mix the flour with 65g of sugar, vanilla sugar, and a pinch of salt, and make a well in the center. Mix or dissolve the yeast with 10g of sugar and the lukewarm milk, then pour the mixture into the well. Cover and let the yeast rise in a warm place, e.g., in an oven set to 35°C for 15 minutes. Now, using the dough hook on a hand mixer, gradually add the melted butter, mixing for about 10 minutes until you have a smooth dough. I have a Kenwood food processor. I first mix the ingredients on speed 1 with the dough hook, gradually add the butter, and then let the machine work for 10 minutes on speed 2. Shape the dough into a ball, dust with a little flour or spray with baking spray, and let it rise, covered, in a warm place for about 1 hour (see above), until it has roughly doubled in size. I do this with my Kenwood as well. I set it to 35 degrees because it has a heat function. During this time, peel, quarter, core, and thickly slice the apples. Also, chop the marzipan into small pieces and then mix it with the sour cream, sugar, biscuit spice, and butter until smooth. Using the dough hook on a hand mixer, it takes about 5 minutes. When the dough has doubled in size, spread the yeast dough with your hands on a greased baking sheet. Spread the marzipan cream on top. Spread the apples on the cream and sprinkle the almond slivers on top. Now let the dough rise for another 30 minutes in a warm place. Bake the cake for about 40 minutes at 200°C (top/bottom heat) on shelf level 3. Since every oven is different, please keep an eye on the cake and do a skewer test if necessary! Finally, decorate the cake with some glitter snow and cut into 20 slices. Enjoy lukewarm, perhaps with a spoonful of whipped cream. The cake is simply heavenly: light, airy, fruity, creamy, and with a hint of crunch from the almonds! Enjoy! And here’s a little tip: The next day, simply pop the slices in the microwave for a few seconds, and they’ll be wonderfully fluffy again!