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Rezepte Backen Kuchen vom Blech Apple or Crumble or Plum Cake
Dr. Oetker 2002-07-05 Kaffeetafel

Apple or Crumble or Plum Cake

Tasty all-round cake

    etwa / about 16 pieces

    For the baking sheet 38x28 cm (15x11 inch) or swiss roll tin:

    etwas Fett / some grease

    Mixture:

    50 g Margarine oder Butter / (2 oz) melted and cooled margarine or butter
    200 ml Milch / (7 fl oz) lukewarm milk
    375 g Weizenmehl / (13 oz) plain flour
    1 Pck. Dr. Oetker Trockenbackhefe / 1 sachet Easyblend dry yeast
    50 g Zucker / (2 oz) sugar
    1 Pck. Dr. Oetker Vanillin-Zucker / 2 tsp vanilla sugar
    1 Pr. Salz / 1 pinch salt
    1 Ei (Größe M) / 1 egg

    Apple cake topping:

    1 1/2 kg Äpfel / (3 lb 5 oz) apples
    20 g Dr. Oetker Mandeln gehobelt / (¾ oz) blanched, slivered almonds
    20 g Rosinen / 20 g (¾ oz) raisins

    Apricot glaze:

    3 EL Aprikosenkonfitüre / tbsp apricot jam
    1 EL Wasser / tbsp water

    Schwierigkeitsgrad:
    Schwierigkeitsgrad 1 von 3

    Zubereitungszeit:
    Zubereitungszeit bis 60 Minuten

    Nährwerte Rezept drucken: Apple or Crumble or Plum Cake Passende Produkte Passende Videos


    Rezept auf Rezeptwiese


    1
    Preparation: Heat the milk gently until lukewarm. Grease the baking sheet. Preheat the oven. Conventional oven: 200-220°C/400-425°F Fan-assisted oven: about 180°C/350°F

    2
    Mixture: Mix the flour and dry yeast in a mixing bowl, add the sugar, vanilla sugar, salt, egg, milk and margarine or butter. Use the dough hook of a hand mixer to work the mixture into a dough, first at slow speed and then full speed for about 5 minutes. Cover the dough and keep it in a warm place until it has visibly increased in size. Lightly dust it with flour, remove it from the bowl and briefly knead it again on the work surface. Roll out the dough to fit a greased 38x28 cm (15x11 inch) baking sheet or swiss roll tin. Place folded strip of aluminium foil in front of the dough if one side of the baking sheet is flat.

    3
    Apple topping: Peel, quarter and thickly slice the apples. Spread them evenly over the dough and scatter the almond and raisins on top. Leave the dough to rise again in a warm place until it has visisbly increased size.
    Baking time: 20-30 minutes

    4
    Apricot glaze: Mix apricot jam and water in a pan and bring to the boil, stirring continiously. Brush over the apple cake immediately after baking.

    OR: Crumble topping: 300 g (10 ½ oz) plain flour, 150 g (5 ½ oz) sugar, 2 tsp vanilla sugar, 150-200 g (5 ½ - 7 oz) margarine or butter

    3
    Crumble topping: Mix the flour with the sugar and vanilla sugar in a mixing bowl. Add the margarine or butter and use the dough hook of a hand mixer to process the ingredients until they have the consistency of coarse breadcrumbs. Sprinkle the topping evenly over the dough. Leave the dough to rise again in a warm place until it has visibly increased in size. Oven-setting: see above Baking time: 15-20 minutes

    OR: Plum cake: 2 ½ kg (5 lb 8 oz) ripe plums

    Besides: graniulated sugar

    3
    Plum cake: Wash the plums and drain thoroughly. Wipe each plum with a cloth, remove the stones and arrange them on the dough with the cut sides upwards, so that they overleap. Leave the dough to rise again in a warm place until it has visibly increased in size. Oven-settings: see above Baking time: 20-30 minutes

    4
    Allow the cake to cool slightly, then sprinkle with sugar.


    Brenn- und Nährwerte
    für Apple or Crumble or Plum Cake Rezept

    Pro 100 g / ml Pro Portion / Stück
    Brennwert 284 kJ / 68 kcal 841 kJ / 201 kcal
    Eiweiß 1 g 4 g
    Kohlenhydrate 12 g 35 g
    Fett 2 g 5 g

    Hinweis zur Berechnung:
    1 Portion / Stück = 1/16 des zubereiteten Rezepts

    Verwendete Produkte
    im Apple or Crumble or Plum Cake Rezept

    Hefe Vanillin-Zucker Mandeln gehobelt

    Passende Videos

    Gebäcke einfrieren

    Zeichenerklärung

    Schwierigkeitsgrad:

    Gelingt leicht
    Etwas Übung erforderlich
    Aufwändig

    Zubereitungszeit (ohne Stand-, Back- und Kühlzeit):

    bis 20 Minuten
    bis 40 Minuten
    bis 60 Minuten
    bis 80 Minuten
    bis 100 Minuten
    bis 120 Minuten

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