Box Cake with Apple Ricotta Filling

Ingredients

• 0.5 cube Yeast
• 5 tbsp lukewarm milk (3.5% fat)
• 4 tbsp Honey
• 280 g spelt whole‑grain flour
• 1 pinch salt
• 2 Eggs
• 1 egg yolk
• 100 g butter
• 400 g apples (2 apples)
• 1 tsp lemon juice
• 0.5 tsp cinnamon
• 300 g ricotta
• 0.5 Vanilla pod
• 25 g cornstarch
• 2 tbsp coconut blossom sugar
• 50 g tender rolled oats

Instructions

1. 1.

   Stir the yeast and 2 tbsp honey into the warm milk and let rise for about 10 minutes. Mix 250 g spelt flour with salt in a bowl. Add the yeast mixture, 1 egg, yolk, and 50 g melted butter; knead into a smooth dough. If needed, add more flour or milk and cover the dough to rise in a warm place for about 1 hour.

2. 2.

   Peel, core, and dice the apples. Combine with 1 tbsp honey, lemon juice, and cinnamon in a pot; steam over medium heat for 2–4 minutes until tender. Remove from heat and let cool.

3. 3.

   Slice the vanilla pod lengthwise and scrape out the seeds. Whisk ricotta with 1 tbsp honey, vanilla seeds, cornstarch, and 1 egg until smooth.

4. 4.

   Grease the cake pan if desired and dust with flour. Roll the dough on a floured surface into a rectangle about 50x40 cm. Line the pan with dough, letting it hang over the edges. Spread the apple filling evenly, then top with ricotta mixture. Cover with remaining dough, folding the edges together to seal the filling. Let rest for about 10 minutes.

5. 5.

   Melt the remaining butter for the crumble topping. Mix coconut blossom sugar with the leftover spelt flour and oats. Drizzle melted butter over the mix and combine with a fork to form small crumbs. Sprinkle over the cake and bake in a preheated oven at 180°C (fan: 160°C; gas: level 2–3) for about 45 minutes. Cool in the pan before serving.