Apple Sheet Cake
ready in 2 h. 20 min.
- For the dough
- 2 Tbsps Yeast
- 1 ½ tsps Dried yeast
- 2 ⅔ cups all-purpose flour
- 1 ½ cups lukewarm water
- ½ cup melted butter
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tray.
Dissolve the yeast in a bowl with some lukewarm water. Stir in 2 tbsp flour, cover and leave to rise for around 20 minutes.
Pile the rest of the flour onto the work surface and create a well in the middle. Pour the yeast mixture into the well, add a pinch of salt, the rest of the water and the butter and knead well into a smooth dough. The dough should be soft, if necessary add some more flour or water.
Place the dough in a bowl and leave to rise in a warm place for at least an hour until it has doubled in size. Remove from the bowl, re-knead and roll out onto the prepared baking tray. Created an edge all the way round.
Mix together the quark and the milk. Mix the eggs with the sugar and the vanilla extract and then stir into the quark mixture. Spread the mixture evenly onto the dough.
Arrange the apples evenly onto top of the quark mixture and sprinkle with almonds. Leave to rise for a further 20 minutes. Bake for around 30 minutes.