Apple Sheet Cake with Yeast Dough

Ingredients

• 21 g yeast (0.5 cube)
• 100 ml lukewarm milk (3.5% fat)
• 260 g spelt whole‑grain flour
• 4 tbsp Honey
• 1 pinch salt
• 1 egg
• 15 g Butter (1 tbsp)
• 2 egg yolks
• 0.5 tsp organic lemon zest
• 400 g sour cream
• 30 g cornstarch (2 Tbsp)
• 50 g ground almonds
• 1.5 apples (e.g., Braeburn)

Instructions

1. 1.

   Whisk yeast with lukewarm milk. In a bowl combine 250 g spelt flour, 1 tbsp honey, salt, egg and butter; add the yeast mixture and knead with an electric hand mixer until smooth and the dough lifts from the bowl edges. If too stiff, add more milk; if too soft, add flour. Cover and let rise in a warm place for about 45 minutes until doubled.

2. 2.

   Meanwhile, combine remaining honey with egg yolks, lemon zest, sour cream and cornstarch in a saucepan. Bring to a boil, remove from heat, stir in almonds, and let the custard cool to lukewarm. Peel apples, core them with an apple corer, then slice into ~1 cm thick rounds.

3. 3.

   Knead the yeast dough on a floured surface and roll it out to fit a 30 × 40 cm baking tray. Line the tray with parchment paper, lay the dough on it, spread the custard over the dough, and arrange apple slices on top. Bake at 200 °C (180 °C fan; gas: level 3) for about 30 minutes.