Apple Sheet Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,092 cal. | (290 %) | ||
| Protein | 124 g | (127 %) | ||
| Fat | 242 g | (209 %) | ||
| Carbohydrates | 833 g | (555 %) | ||
| Sugar added | 77 g | (308 %) | ||
| Roughage | 81.4 g | (271 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 46.3 mg | (386 %) | ||
| Vitamin K | 183.2 μg | (305 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 3.9 mg | (355 %) | ||
| Niacin | 55.8 mg | (465 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 2,052 μg | (684 %) | ||
| Pantothenic acid | 12.8 mg | (213 %) | ||
| Biotin | 258.1 μg | (574 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 374 mg | (394 %) | ||
| Potassium | 6,995 mg | (175 %) | ||
| Calcium | 906 mg | (91 %) | ||
| Magnesium | 756 mg | (252 %) | ||
| Iron | 31 mg | (207 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 16.1 mg | (201 %) | ||
| Saturated fatty acids | 125.2 g | |||
| Uric acid | 1,178 mg | |||
| Cholesterol | 607 mg | |||
| Complete sugar | 412 g |
Ingredients
- Ingredients
- 350 grams Pastry flour
- 100 grams finely ground Millet
- 50 grams Buckwheat flour
- 1 cube Yeast
- ¼ l lukewarm milk
- 100 grams Apple syrup
- 1 egg
- 1 pinch salt
- ½ organic lemon (zest)
- 1 tsp Ground cinnamon
- 60 grams butter
- Fat (for the pan)
- breadcrumbs (for spreading)
- 50 grams Currants
- 2 kilograms Apple
- 2 lemons (juice)
- 100 grams Almond slivers
- 150 grams Crème fraiche
- ⅛ l Whipped cream
Preparation steps
Mix flour in a bowl with millet and buckwheat flour, make a well in the center and crumble yeast into it. Pour some milk into the well and stir flour from the edge, cover the bowl and let rise for about 15 minutes. Add remaining milk, half of apple syrup, egg, salt, lemon zest and half of cinnamon. Add butter in small flakes and knead into a smooth dough. Cover the bowl and let rise in a warm place for another 30 minutes.
Grease the baking sheet and sprinkle with breadcrumbs. Knead dough again, roll out onto the baking sheet and let rest. Preheat the oven to 200°C (approximately 400°F). Peel apples, cut into quarters, remove seeds, cut into small slices and sprinkle with lemon juice immediately. Arrange apple slices, currants and almonds on the dough and bake in the preheated oven for about 40 minutes. Mix creme fraiche in a bowl with remaining apple juice and cinnamon powder and heavy cream and spread over cake. Bake again for 10 minutes.
