Apple Cake Bavarian Style

Ingredients

• 125 ml milk (3.5% fat) (lukewarm)
• 21 g yeast (0.5 cube)
• 300 g spelt flour type 1050
• 2 tbsp honey
• 0.5 tsp vanilla powder
• 1 pinch salt
• 0.5 tsp lemon zest
• 1300 g apples
• 2 tbsp whole grain sugar
• 200 ml apple juice
• 10 g ginger
• 1 pinch chili flakes
• 0.5 tsp cinnamon powder
• 40 g raisins
• 1 egg yolk
• 2 Tbsp whipping cream

Instructions

1. 1.

   Crush the yeast with your fingers and dissolve it in the milk. Knead the yeast‑milk mixture with flour, honey, vanilla powder, salt, and lemon zest into a smooth dough. Shape the dough into a ball and let it rise covered in a warm place for about 45 minutes.

2. 2.

   Peel, quarter, core, and cut the apples into roughly 1 cm cubes. In a pan caramelize the whole grain sugar until golden brown, then sauté the apple cubes in it. Deglaze with apple juice. Grate ginger and add together with chili flakes and cinnamon, letting them simmer for a few minutes.

3. 3.

   Blend about 400 g of the mixture in a blender until smooth. Mix the raisins into the remaining apple cubes.

4. 4.

   If needed, grease the tart pan. Divide the dough in half; roll one half on a floured surface into a circle slightly larger than the pan, and the other half to fit the pan exactly. Place the larger circle in the pan, press the edge down, leaving a little overhang. Spread the apple filling evenly over the dough and fold the excess edge inward over the apples.

5. 5.

   Place the second dough half on top of the filling and gently press the edge. Whisk the egg yolk with cream and brush it over the dough lid. Prick several times with a fork.

6. 6.

   Bake in a preheated oven at 180°C (convection: 160 °C; gas: level 2–3) for about 40 minutes until golden brown. Let cool, then cut into pieces and serve.