Swiss-Style Fruit Cake (Wähe)

Ingredients

• 20 g fresh yeast (0.5 cube)
• 100 ml lukewarm milk
• 250 g flour
• 1 pinch salt
• 30 g sugar
• 2 egg yolks
• 50 g soft butter
• butter (for the pan)
• 2 sour apples
• 100 g whipping cream (at least 30% fat)
• 100 g quark
• 2 Eggs
• 2 egg yolks
• 40 g sugar
• 2 tbsp lemon juice
• 1 vanilla bean (scraped seeds)
• 1 tbsp toasted almond flakes
• powdered sugar (for dusting)
• 1 tbsp pickled lingonberries (jar)

Instructions

1. 1.

   Dissolve the yeast in the milk. Add flour, salt, sugar and egg yolks to a bowl and stir in the yeast mixture. Add butter and knead into dough with an electric hand mixer’s beaters until smooth. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Grease a Wähe or pizza pan with butter. Roll out the dough on a lightly floured surface to fit the pan, then line the bottom and edges of the pan with it.

4. 4.

   Peel, halve and core the apples, then cut them into thin slivers. Whisk together cream, quark, eggs, sugar, lemon juice and vanilla seeds. Spread evenly over the yeast dough and arrange apple slices in a circular pattern on top. Sprinkle almonds over the fruit. Bake in the preheated oven for 35–45 minutes. Dust with powdered sugar, scatter drained lingonberries on top, and serve warm.