Yeast Sheet Cake with Apple and Almonds

Ingredients

• 500 g spelt flour type 1050
• 1 cube fresh yeast
• 250 ml milk (3.5% fat)
• 1 egg
• 75 g coconut blossom sugar
• 1 pinch salt
• 125 g butter (room temperature)
• 80 g raisins
• 2 tbsp rum
• 1 kg sour apples (e.g., Boskop)
• 1 lemon
• 80 g almond sticks
• 4 tbsp Honey

Instructions

1. 1.

   Sift flour into a large bowl, make a well in the center. Dissolve yeast with 1 tsp coconut blossom sugar and half of the milk, pour into the well, dust with a little flour from the rim. Cover the dough and let it rise for about 10 minutes.

2. 2.

   Add remaining coconut blossom sugar, salt and 75 g butter to the pre-ferment. Mix all ingredients with hand mixer attachments until smooth. Cover with a damp towel and let rise at room temperature for about 45 minutes.

3. 3.

   Meanwhile soak raisins in rum. Peel apples, quarter them, remove cores and cut quarters into strips. Halve lemon and squeeze juice. Drizzle apple strips with lemon juice.

4. 4.

   Knead the yeast dough again on a floured surface, roll it out and place it on a baking sheet lined with parchment paper.

5. 5.

   In a pot combine raisins, almonds, remaining butter and honey; melt over low heat. Arrange apple strips in a tiled pattern on the base. Evenly spread raisin mixture over apples. Bake in preheated oven at 200 °C (180 °C fan) for about 40 minutes until golden brown. Remove, cool, cut into pieces and serve.