Apple Cake with Lingonberries
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 125 | ml | Oldenburger Fullcream Milk 3.5% fat, UHT, 1L |
| 530 | g | Oldenburger Butter unsalted |
| 250 | g | plain flour |
| 20 | g | fresh yeast |
| 120 | g | caster sugar |
| 1 | egg | |
| butter for greasing | ||
| baking tin (43 x 33 cm) | ||
| 2 | kg | apples |
| 20 | g | cornstarch |
| 3 | egg yolks | |
| 450 | g | lingonberry compote |
| icing sugar for dusting |
Preparation
Peel and core the apples. Crack the eggs open. Separate egg yolks and whites.
The Dough
Form a yeast dough from flour, yeast, 125 ml Oldenburger Milk, 30 g Oldenburger Butter, 20 g sugar and 1 egg. Cover with a clean towel and leave to rise in a warm place until the dough has doubled in size. Then, roll out to the size of the baking tin. Grease baking tin and place dough on top. Prick several times.The Apples
Top the dough with overlapping apple rings and fill the apple ring holes with lingonberry compote.The Glaze Topping
For the glaze topping, stir together Oldenburger Butter, sugar, cornstarch and egg yolks and heat in a bowl in a water bath, stirring constantly. Let it cool slightly and spread the lukewarm glaze onto the cake.The Final Touch
Dust with icing sugar and serve.Tips from Chefs to Chefs
01. Unsalted butter is just right for baking sweet cakes and desserts. It adds a wonderful rich flavour to any pastry. Salt is sometimes added for a more savoury taste. Unsalted butter, however keeps just as long as salted butter. It should be stored at -18 to +8 °C. Butter freezes well.
02. Butter adds a special flavour to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.