Apple Cake with Sour Cream Glaze

Ingredients

• 350 ml milk (1.5% fat)
• 500 g flour
• 0.5 cube Yeast
• 250 g sugar
• 500 g aromatic apples
• 0.5 Organic lemon
• 1 vanilla pod
• 450 g sour cream (10% fat)
• 3 eggs
• 100 g yogurt (1.5% fat)

Instructions

1. 1.

   Warm the milk gently in a pot. Sift 200 g flour into a bowl. Sprinkle the yeast with your fingers. Add 50 g sugar and the lukewarm milk, then stir everything into a liquid dough with a wooden spoon.

2. 2.

   Cover the dough with a kitchen towel and let it rise for about 30 minutes until it has roughly doubled in volume.

3. 3.

   Sift the remaining flour over the dough and knead it with the paddle attachments of a hand mixer. Let the dough rise again for another 30 minutes.

4. 4.

   Meanwhile, wash, peel, quarter, and core the apples. Cut them into fine strips and place them in a bowl.

5. 5.

   Wash the lemon hot, dry it, grate its zest finely, and squeeze out the juice. Mix the lemon zest and 2 tablespoons of lemon juice with 50 g sugar and combine with the apple strips.

6. 6.

   Split the vanilla pod lengthwise and scrape out the seeds. Whisk together the vanilla seeds, sour cream, eggs, yogurt, and remaining sugar in a bowl until smooth.

7. 7.

   Cut parchment paper to fit a baking sheet. Roll the yeast dough thinly onto the paper and transfer it onto the sheet.

8. 8.

   Press the apple strips into the dough in a brick-like pattern. Spread the sour cream-yogurt mixture evenly over them.

9. 9.

   Bake in a preheated oven at 180 °C (160 °C fan, gas mark 2‑3) for about 60 minutes until the glaze turns light brown. Let the cake cool slightly before cutting it into pieces.