Rose Cake with Apple and Ginger

Ingredients

• 42 g fresh yeast (1 cube)
• 250 ml milk (3.5% fat)
• 60 g Honey (4 tbsp)
• 500 g whole wheat flour
• 1 pinch salt
• 150 g butter
• 30 g ginger (1 piece)
• 2 tbsp apricot jam
• 0.5 lemon
• 700 g apples
• 50 g coconut flakes
• 50 g chopped pistachios

Instructions

1. 1.

   Dissolve yeast in half of the lukewarm milk with 1 tbsp honey. Add flour to a bowl, make a well, pour in the yeast mixture, and let rise for about 20 minutes. Add 1 tbsp honey, salt, remaining milk, and 80 g butter; quickly knead all ingredients by hand into a smooth dough. Cover and rest in a warm place for about 45 minutes.

2. 2.

   Peel and finely grate ginger. In a small pot, heat apricot jam with the grated ginger and 25 g butter while stirring, then let it cool slightly.

3. 3.

   Squeeze lemon juice. Peel apples, grate coarsely, and mix with lemon juice, coconut flakes, remaining honey, and pistachios. Roll the dough on a floured surface to 40 x 50 cm, place on a kitchen towel, spread the jam-butter mixture over the surface, distribute the apple filling, and roll up using the towel. Cut into 5 cm-wide rolls and arrange side by side in a springform pan.

4. 4.

   Brush with remaining butter and let rise again for 20 minutes. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes. Remove the finished cake from the oven, cool, and release it from the pan.