Apple Pie with Eggnog
Both the ground almonds in the dough and the flaked almonds make the cake especially fine - and they also provide bone-strengthening calcium as well as iron for blood formation and magnesium for strong nerves.
Instead of vanilla sauce, you can also use an extra portion of starch to prepare vanilla pudding, which is placed directly on the cake dough and then baked with the apple wedges on top.
- for the dough
- ½ cube fresh Yeast about 21 grams (approximately 1 ounce)
- 120 grams sugar
- 200 milliliters lukewarm milk
- 500 grams Pastry flour
- 1 pinch salt
- 1 egg
- 75 grams melted butter
- Pastry flour (to work)
For the dough: Dissolve the yeast and 2 tablespoons of sugar in the milk and let rest covered for 15 minutes. Mix half of the flour, the salt, egg and 80 grams of sugar (approximately 3 ounces) with the yeast milk and the melted butter. Gradually knead in the rest of the flour. Cover the dough and let rest in a warm place about 45 minutes until doubled in volume.
For the filling: Mix the milk with the cream, egg yolks, starch and vanilla sugar. Bring to a boil in a saucepan, stirring constantly. Remove from the heat and incorporate 120 ml eggnog (approximately 4 ounces) while continuing to stir. Let cool down.
Rinse the apples, quarter, core and cut into thin columns. Drizzle with the lemon juice.
Preheat the oven to 180°C convection (approximately 350°F).
Knead the dough on a floured surface. Line the baking sheet with parchment paper and roll out the dough on it, forming a small edge. Spread with the eggnog cream and the apple slices. Sprinkle with almonds. Bake for about 40 minutes.
Remove the cake from the oven and let cool. Before serving, sprinkle with the remaining eggnog, dust with powdered sugar and cut into pieces.