Rose shaped cake with apple and nut filling
Ingredients
- Ingredients
- 400 grams Pastry flour
- 100 grams Millet flour
- 1 cube Yeast
- ¼ l milk (lukewarm)
- 150 grams honey
- 1 pinch salt
- 80 grams butter
- 200 grams Hazelnuts (ground)
- 50 grams Hazelnuts
- 4 Tbsps Calvados
- 50 grams raisins
- 4 Apple
- ½ lemon (juice)
- Pastry flour (for work surface)
- butter (for the pan)
- breadcrumbs (for the pan)
- 1 egg yolk
- 2 Tbsps Whipped cream
- Whole, blanched almonds (to sprinkle)
- powdered sugar (for dusting)
Preparation steps
Mix both types of flour in a bowl. Create a well in the center and crumble yeast into it. Add a little milk and stir. Cover and let rest in a warm place for about 20 minutes.
Then add 50 grams (approximately 2 ounces) of honey, salt, remaining milk and butter and knead into a smooth dough that pulls away from bowl. Cover and let rest for 50 minutes.
Process ground hazelnuts with remaining honey and Calvados in a food processor until smooth and creamy.
Chop whole hazelnuts coarsely. Rinse raisins and leave to drain in a colander. Peel apples, quarter, core and grate coarsely. Mix with lemon juice.
Knead dough on a floured surface and roll out into a rectangle about 30 x 60 cm (approximately 12 x 24 inches). Spread on hazelnut cream and sprinkle with raisins, grated apples and chopped nuts. Roll up dough and cut lengthwise with a sharp knife into 5 cm (approximately 2 inch) wide pieces.
Grease a springform pan with butter and sprinkle with breadcrumbs. Place dough rolls inside. Whisk cream and egg yolk together and brush onto dough. Sprinkle with almonds and bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes. Remove from oven, let cool briefly in pan and then remove and cool on a wire rack. Serve dusted with powdered sugar.