Apple Almond Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,621 cal. | (315 %) | ||
| Protein | 127 g | (130 %) | ||
| Fat | 301 g | (259 %) | ||
| Carbohydrates | 843 g | (562 %) | ||
| Sugar added | 230 g | (920 %) | ||
| Roughage | 72.1 g | (240 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 58.3 mg | (486 %) | ||
| Vitamin K | 112.4 μg | (187 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 51.5 mg | (429 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,943 μg | (648 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 191.8 μg | (426 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 5,092 mg | (127 %) | ||
| Calcium | 604 mg | (60 %) | ||
| Magnesium | 660 mg | (220 %) | ||
| Iron | 22.2 mg | (148 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 139.2 g | |||
| Uric acid | 992 mg | |||
| Cholesterol | 747 mg | |||
| Complete sugar | 455 g |
Ingredients
- For the cake
- 500 grams Pastry flour
- 1 cube Yeast (42 grams or 1 1/2 ounces)
- 200 milliliters lukewarm milk
- 80 grams sugar
- 1 pinch salt
- 1 egg
- 100 grams butter
- For the topping
- 1 ½ kilograms Apple
- 3 Tbsps lemon juice
- 150 grams sugar
- 120 grams butter
- 3 Tbsps Whipped cream
- 170 grams slivered almonds
Preparation steps
For the cake, place flour in a bowl and make a well in center. Crumble in yeast, pour in milk, stir and sprinkle with flour. Cover and let rest for 20 minutes in a warm place.
Add remaining cake ingredients and knead again. Let rest for about 40 minutes.
Preheat oven to 200°C (approximately 400°F).
For the topping, rinse apples, quarter and remove cores. Cut each quarter into thin slices and sprinkle with lemon juice.
Line a deep baking sheet with baking paper. Roll out dough on a floured surface to baking sheet size, press into sheet and sprinkle with about 3 tablespoons sugar. Top with apples, layering in a roof tile pattern.
Melt butter and heat with sugar. Stir in heavy cream and almonds. Remove from heat and cool slightly to form a paste. Spread over apples and bake in oven for about 40 minutes. Remove, cool, slice and serve.
