Covered Apple Sheet Cake

Ingredients

• 50 g currants
• 50 g sultanas
• 1.5 kg apples
• 100 ml apple juice
• 4 tbsp Lemon juice
• 100 g liquid honey
• 1 tsp cinnamon
• 1 packet vanilla sugar
• 1 Egg white
• 100 g Ground Almonds
• 300 g wheat flour
• 2 tsp Baking powder
• zest of ½ organic lemon
• 50 g liquid honey
• 50 g Brown sugar
• 1 egg yolk
• 1 egg
• 150 g cold butter
• juice of one lemon
• 4 tbsp powdered sugar

Instructions

1. 1.

   Wash and drain the currants and sultanas for the topping. Quarter the apples, peel them, remove the cores, and cut each quarter 2–3 times across. In a wide pot pour in the apple juice and lemon juice immediately. Add the honey, cinnamon powder, vanilla sugar, currants, and sultanas. Cook uncovered with frequent stirring for 5 minutes until most liquid has evaporated and the apple pieces have broken down. Let cool. Meanwhile preheat the oven to 190 °C. Grease a high‑rimmed baking sheet well.

2. 2.

   Mix flour, baking powder, and lemon zest for the dough, place on a work surface, and press a shallow well in the center. Pour honey, sugar, egg yolk, and egg into the well. Distribute butter pieces around the edge of the flour and quickly knead everything into a smooth dough. Chill the dough.

3. 3.

   Roll out half of the dough and lay it on the baking sheet. Place parchment paper over it, add peas, and bake for 15 minutes pre‑bake. Remove and let cool. Set oven to 200 °C.

4. 4.

   Whisk the egg white until stiff peaks form and gently fold into the cooled apple mixture with almonds. Take the dough out of the fridge and roll it out.

5. 5.

   Spread the apple filling over the pre‑baked base and smooth. Cover with the dough, pressing edges firmly. Prick the dough cover several times with a fork. Bake in the oven for 45 minutes until golden brown.

6. 6.

   Whisk powdered sugar with lemon juice to make a glaze and spread over the warm cake.