Apple Cake with Lingonberries

Recipe for a fluffy apple cake baked on a tray and enhanced with a delicate bittersweet lingonberry note

Apple cake is an all-time favourite with guests that goes equally well with both coffee and green or black tea. In Europe, apple cake is usually served with whipped cream, which is delicious when the cake is still warm and fresh from the oven.
The lingonberry compote in this recipe adds a contrasting bittersweet tinge to the cake making for a welcome complex flavour.

Time: 40 minutes

For 10 people

INGREDIENTS
(10 portions)

125 ml Oldenburger Fullcream Milk, 3.5% fat

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

INSTRUCTIONS

The combination of sweet apple cake and bittersweet lingonberry compote is rather unusual and will surely surprise your guests. The butter makes all the difference and adds a rich flavour to this yeast dough. This cake may well become your guests‘ favourite teatime cake.

The 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.

Bake the cake at 160°C in a convection oven for approx. 30-40 minutes.

The Final Touch
Dust with icing sugar and serve.

TIPS FROM CHEF TO CHEF

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.