Apple Ginger Rose Cake

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Apple Ginger Rose Cake
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Health Score:
5,8 / 10
30 min.
ready in 2 h. 30 min.
Ready in


For the Dough
500 grams Pastry flour
1 pinch salt
250 milliliters milk
1 cube Yeast (42 grams)
75 grams softened butter
50 grams sugar
2 eggs
For the filling
2 tablespoons Apricot jam
700 grams tart Apple
½ organic lemon (juice only)
50 grams Shredded coconut
50 grams chopped Pistachio
40 grams preserved ginger (plus 2 tablespoons syrup)
75 grams melted butter
50 grams Apple jelly
3 tablespoons powdered sugar
How healthy are the main ingredients?

Preparation steps


To make the dough: In a bowl, stir together the flour, salt, milk, crumbled yeast, 75 grams (approximately 2 1/2 ounces) soft butter, sugar, and eggs. Knead to make a smooth dough. Place in a clean bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat the oven to 180°F (approximately 350°F).


In a small pot, heat the apricot jam with 25 grams (approximately 1 ounce) butter, stirring until smooth. Allow to cool slightly.

Peel the apples, chop fine, and immediately mix with lemon juice, grated coconut, and pistachios. Chop ginger fine and stir into the apple mixture along with 2 tablespoons ginger syrup.


Roll out the dough on a floured surface into a 40 x 50-cm rectangle (approximately 15 x 20 inches) and place on a clean cloth towel. Spread the dough with the apricot jam-butter mixture. Spread the apple filling on top of the apricot jam-butter layer. Roll the dough into a cylinder, using the cloth. Cut the cylinder into 5-cm wide (approximately 2-inch) slices and arrage side-by-side in a buttered 26-cm (10-inch) springform pan. Brush with the remaining butter and let dough rise another 20 minutes.


Bake the cake in a preheated oven for about 40 minutes. Warm apple jelly over low heat to melt, mix in the powdered sugar, and brush over the cake.

Let the cake cool before serving.