Rose Cake with Apple‑Nut Filling

Ingredients

• 400 g flour
• 100 g millet flour
• 1 cube yeast
• 0.25 l milk (lukewarm)
• 150 g honey
• 1 pinch salt
• 80 g Butter
• 200 g hazelnuts (ground)
• 50 g hazelnuts
• 4 tbsp Calvados
• 50 g Raisins
• 4 apples
• 0.5 lemon (juice)
• flour (for working)
• butter (for the pan)
• bread crumbs (for the pan)
• 1 egg yolk
• 2 Tbsp whipping cream
• whole peeled almond kernels (for sprinkling)
• powdered sugar (for dusting)

Instructions

1. 1.

   Combine both flours in a bowl. Make a well in the center and crumble yeast into it. Add some milk and stir. Cover and let rise in a warm place for about 20 minutes.

2. 2.

   Add 50 g honey, salt, remaining milk and butter, then knead into a smooth dough until it releases from the bowl edges. Cover again and let rise for about 50 minutes.

3. 3.

   Process ground hazelnuts with remaining honey and Calvados in a food processor until a smooth cream forms.

4. 4.

   Coarsely chop whole hazelnuts. Rinse raisins and drain them in a sieve. Peel, quarter, core and grate apples roughly; mix with lemon juice.

5. 5.

   Knead the yeast dough on a floured surface and roll into a rectangle about 30×60 cm. Spread hazelnut cream over it, then sprinkle with raisins, grated apples and chopped nuts. Roll the dough lengthwise and cut into pieces about 5 cm wide using a sharp knife.

6. 6.

   Grease a springform pan and line with bread crumbs. Place the dough rolls in the pan. Whisk together cream and egg yolk, brush the dough with this mixture, then sprinkle with almonds. Bake in a preheated oven at 180 °C (fan) for about 50–60 minutes. Remove, let rest briefly, then release from the pan and cool on a wire rack. Dust with powdered sugar before serving.