Apple Cake with Vanilla Sauce

Ingredients

• 0.5 cube fresh yeast (≈21 g)
• 60 g raw cane sugar
• 600 ml lukewarm milk
• 450 g spelt flour type 1050
• 100 g Ground Almonds
• 1 pinch salt
• 1 egg
• 75 g softened butter
• 1 tbsp honey
• 2 egg yolks
• 2 tbsp Cornstarch
• 1 tsp vanilla powder
• 1.5 kg tart apples
• 2 tbsp lemon juice
• 50 g almond slivers
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Dissolve the yeast and 2 Tbsp sugar in 200 ml milk and let sit covered for about 15 minutes. Mix half the flour, salt, egg and remaining sugar with the yeast‑milk and liquid butter. Gradually knead in the rest of the flour and ground almonds. Cover the dough and leave it to rise in a warm place for about 45 minutes until doubled in volume.

2. 2.

   Reserve about 2 Tbsp of the remaining milk and pour the rest into a pot; bring to a boil and dissolve honey. In the meantime whisk the egg yolks with cornstarch, vanilla powder and the reserved milk. Add this mixture to the boiling milk, stir constantly until it briefly boils again, then let cool.

3. 3.

   Wash the apples, quarter them, remove the core, and slice the quarters into thin strips. Drizzle with lemon juice.

4. 4.

   Knead the dough again on a floured surface. Line a baking tray with parchment paper, roll out the dough onto it, forming a small edge. Arrange the apple strips in a roof‑tile pattern over the dough. Sprinkle almond slivers on top and bake in a preheated oven at 180 °C (160 °C fan) for about 40 minutes.

5. 5.

   Remove the cake from the oven and let it cool. Before serving drizzle with vanilla sauce, dust with powdered sugar, and cut into pieces.