INGREDIENTS
- Yield 1 cake in massive roasting pan.
- For the Crumble:
- – Butter 150 g.
- – Flour 0000 200 g.
- – Sugar 150 g.
- – Cinnamon powder 1 tsp.
- – Cinnamon powder 1 tbsp.
- – Walnuts 70 g.
- For the fundamental yeast dough:
- – Milk 200 cc.
- – Recent yeast 30 g (dry 15 g).
- – Sugar 100 g.
- – Flour 0000 400 g.
- – Starch 100 g.
- – Sal 5 g.
- -Zest of ½ lemon.
- – Vanilla essence 1 cdita.
- – Egg 2 small.
- – Butter 90 g.
- For meeting:
- – Sliced apple sautéed in sugar and butter.
- – Quince cubes.
- For the caramel cream:
- – Sugar 200 g.
- – Milk 500 cc.
- – Corn starch 70 g.
German cake with crumble, primary yeast dough, apple and caramel cream
PROCEDURE:
For the mass:
1. Place the milk in a saucepan and heat it (it shouldn’t exceed 40°C), take away from the warmth and add the shelled yeast, a tablespoon of sugar and a tablespoon of flour, each from the recipe. Combine properly with a wire whisk and let relaxation for five minutes.
2. Within the bowl of the electrical mixer or on the counter if you wish to knead manually, place the flour with the starch, salt and lemon zest. Unfold them and place the remainder of the sugar.
3. Make a gap within the heart, add the eggs, vanilla essence and the yeast foam that we made beforehand.
4. Knead slowly till all of the substances are built-in and add the butter. Knead till you obtain a clean dough.
5. Divide into two equal buns. Crush them and place the apples with the quince, overlap the opposite dough and go to combine the fruit.
6. Brush a roasting pan measuring roughly 25 x 35 cm, place a chunk of parchment paper and brush once more.
7. Place the dough ball and press along with your knuckles, making holes with out reaching the underside.
8. Let it rise till it doubles in quantity. Fastidiously generate strain along with your fingers, forming small holes.
9.Cowl with the caramel cream and granules and nuts.
10. Bake in a 180 diploma oven for about 25 minutes. Take care that it doesn’t dry out, it needs to be a fluffy and moist crumb.
11.Serve at room temperature sprinkled with powdered sugar and cinnamon.
For the crumble:
1. Place the butter in a container and soften over direct warmth or microwave.
2. In a bowl, combine the flour with the sugar and cinnamon. Combine and add the oats.
3. Soften the butter and blend along with your fingers or spoon, with out producing strain, attempting to type rocks. Unfold them on a plate or tray and place within the fridge for quarter-hour.
4. Reserve for meeting.
5. Preheat the oven to 180°C (average oven) and prepare dinner for 25 to half-hour.
6. Let cool and unmold.
For the caramel cream:
1.Make a dry caramel with the sugar, cooking with half the milk.
2. Within the different half, dissolve the starch, add it to the caramel and prepare dinner till
boil.
3. Let cool to room temperature for meeting.
