Abbeldatsch – Kitchen – Saarland

A great cake recipe for any occasion:

Yeast dough: Sift 2/3 of the flour into a large enough bowl, make a dent in the center and crumble the yeast into it. Stir with a little sugar and lukewarm milk until it forms a damp and rises. Then prepare the dough with the remaining ingredients, cover and let rise.

Abbeldatsche: The attentive reader will have guessed – it is apple compote!

Rinse and peel the apples, cut them into quarters, remove the core and steam them with the water at low temperature until soft. Then pass through a sieve.

Bake: Grease a tart springform pan, line with three quarters of the dough and raise a rim.

Pour the apple puree on the dough form, smooth it. Roll out the rest of the dough, wheel out strips, lay them in a lattice shape on the apple puree and add egg yolk to the edge. Brush the pastry strips with egg yolk and bake.

E oven 170 °C , convection oven 150-160 °C , gas mark 2. Baking time 30-40 min. Cool the cake in the form.

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