Made With Whole Grains

Rose Cake with Apple and Ginger

Average: 5 (1 vote)
(1 vote)
Rose Cake with Apple and Ginger
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45 min.
ready in 2 h. 45 min.
Ready in

Healthy, because

Even smarter

The yeast snails score with roughage from the wholemeal flour, apples and coconut flakes. These are good for our intestines and also keep us full. The flour also provides minerals: Calcium and phosphorus for strong bones, magnesium for our nerves and fluoride for healthy teeth. We cannot eat enough ginger during the cold season because the secondary plant substance gingerol protects us from flu-like infections.

To prevent the rose cake from drying out, you can coat it with warmed jam after baking. An equally delicious variation is to leave out the ginger and add 2 teaspoons of cinnamon to the apple mixture. You can also vary the nuts. Serve the rose cake with a slightly warm vanilla sauce.


For the dough
1 cube fresh Yeast 42 grams (approximately 1.5 ounces)
200 milliliters milk
500 grams Pastry flour
75 grams sugar
1 pinch salt
2 eggs
100 grams butter
For the filling
2 tablespoons Apricot jam
75 grams butter
700 grams sour Apple
½ fresh lemon (juice)
50 grams Shredded coconut
50 grams chopped Pistachio
40 grams pickled in syrup ginger
50 grams Apple jelly
To serve
powdered sugar
How healthy are the main ingredients?

Preparation steps


For the dough, dissolve the yeast in the warm milk. Mix the flour with the sugar and salt in a bowl, make a well in the middle, pour in the yeast and milk, eggs and butter and mix all ingredients rapidly with hands into a smooth dough. Cover and let rise in a warm place for 1 hour. Heat the apricot jam with 25 grams (approximately 1 ounce) of butter in a small pot. Stir and allow to cool slightly.


For the filling, peel the apples, coarsely grate and mix with the lemon juice, grated coconut and pistachios. Chop the pieces of ginger finely, mix with 2 tablespoons of ginger syrup and add to the apples. Roll out the dough on a floured surface to 40 by 50 cm (approximately 16 by 20 inches) and place on a kitchen towel. Spread jelly across the surface, spread the filling on top and roll the dough into a log using the cloth. Cut into 5 cm (approximately 2-inch) wide slices and place side by side in a greased springform pan.


Brush with the remaining butter and let rise another 20 minutes. Preheat the oven to 180°C (approximately 350°F) and bake the cake for about 40 minutes. Remove the finished cake from the oven, allow to cool and remove from the mold. Warm the apple jelly warm, brush over the cakes and let dry. To serve, sprinkle with powdered sugar.