Wednesday, July 29, 2015

Apple vanilla cake - Äppel- och vaniljkaka

Äppel- och vaniljkaka

Use the delicious apples of the autumn and make equally delicious wheat cakes. Except for the apples they contain almonds and custard under the braids.

2 cakes, approx 24 pieces

3½ oz butter or margarine
1 ¾ cups milk
1 ¾ oz fresh yeast
good 1/3 cup sugar
½ tsp salt
4 cups flour

6 to 8 apples
good 1/3 cup almonds
2 tbsps sugar
2 cups custard, store-bought
or home-made

For brushing:
beaten egg

Melt the fat and blend in the milk. Heat to 37C. Crumble the yeast in a bowl and dissolve it in some of the liquid. Add remaining liquid, sugar and salt plus the flour, little by little. Work the dough until it releases the bowl and leave to prove for 30 minutes.

Knead the dough until smooth on a floured surface and divide in two. Roll out each part to a round cake, diameter 14 to 16 inches. Transfer the cakes to two round, well-greased baking pans and let about 4 inches hang out over the edges.

Peel, core and cut the apples in wedges. Split the almonds. Put apple wedges and almonds in the bottom, sprinkle with sugar and add vanilla crème in dabs.

Now it’s time to use the dough that’s hanging outside the baking pans. Cut a few broad strips in it, braid these together and put them over the filling. Leave to prove for about 30 minutes, brush with beaten egg and bake in the lower part of the oven at 175 to 200C/gasmark 4 to 6 for about 30 minutes. Cover with a cloth and allow to cool on a rack.







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