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🍰 Crispy Apple Yeast Cake from the Sheet Pan

118 kcal · 30 min · 4 servings

Ingredients

• 21 g yeast (0.5 cube)
• 100 ml lukewarm milk (3.5 % fat)
• 260 g spelt whole grain flour
• 4 tbsp honey
• 1 pinch salt
• 1 egg
• 15 g butter (1 tbsp)
• 2 egg yolks
• 0.5 tsp organic lemon zest
• 400 g sour cream
• 30 g cornstarch (2 tbsp)
• 50 g ground almond kernels
• 1.5 apples (e.g. Braeburn)

Instructions

1. 1. Dissolve the yeast in the lukewarm milk.
2. 2. Put 250 grams of spelt flour, one tablespoon of honey, a pinch of salt, one egg, and the butter into a large mixing bowl.
3. 3. Pour in the yeast milk.
4. 4. Knead the ingredients with the dough hooks of the hand mixer into a smooth dough that pulls away from the bowl.
5. 5. If the dough is too firm, add a little more milk.
6. 6. If the dough is too soft, add a little more flour.
7. 7. Cover the dough.
8. 8. Let the dough rise in a warm place for about 45 minutes until doubled in size.
9. 9. Put the remaining honey, the egg yolks, the lemon zest, the sour cream, and the cornstarch into a saucepan.
10. 10. Bring the cream to a boil once.
11. 11. Remove the pot from the heat.
12. 12. Stir in the almonds.
13. 13. Let the cream cool down to lukewarm.
14. 14. Peel the apples.
15. 15. Remove the cores using an apple corer.
16. 16. Slice the apples into approximately 1 centimeter thick slices.
17. 17. Dust the work surface with the remaining flour.
18. 18. Knead the yeast dough briefly.
19. 19. Roll out the dough to the size of the baking sheet (30 x 40 centimeters).
20. 20. Line the baking sheet with baking paper.
21. 21. Place the dough on the sheet.
22. 22. Spread the cooled cream evenly over the dough.
23. 23. Place the apple slices on the cream.
24. 24. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3).
25. 25. Bake the cake for about 30 minutes.

Nutrition per serving

• kcal: 118
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 13 g