Sunday brioche butter cake

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 800 g Apples
  • 1 package Pudding powder "Vanilla Flavor"
  • 4 TABLESPOONS + 175 g sugar
  • 10 TABLESPOONS apple juice
  • 5 TABLESPOONS + 500 ml milk
  • 200 g Whipped cream
  • 500 g Flour
  • 1 cube (42 g) Yeast
  • 250 g Butter
  • 2 Eggs (size M)
  • 1 pinch Salt
  • 100 g flaked almonds
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Peel and quarter apples and cut out the core. Cut apples into pieces. Mix approx. 1 heaped teaspoon pudding powder with 2 tbsp. sugar and 2 tbsp. apple juice. Bring 8 tbsp. juice and apples covered to the boil in a pot, simmer for about 5 minutes.

  2. 2

    Stir in the pudding powder and let it simmer for about 1 minute. Fill the compote into a bowl and let it cool down.

  3. 3

    Mix the rest of the pudding powder with 2 tablespoons of sugar, stir with 5 tablespoons of milk until smooth. Bring 250 ml milk and cream to the boil, remove from heat and stir in the pudding powder. Let simmer for about 1 minute while stirring.

  4. 4

    Pour into a bowl and cover directly on the surface with foil. Leave to cool.

  5. 5

    Pour the flour into a bowl and press a depression into it. Warm 250 ml milk lukewarm. Crumble yeast into the hollow, add 25 g sugar and milk and mix with some flour from the rim to a thick paste.

  6. 6

    Cover the pre-dough and let it rise in a warm place for about 15 minutes. Put 125 g soft butter, 50 g sugar, eggs and salt on the rim of the bowl. Use the dough hooks of the hand mixer

  7. 7

    Cover the dough and let it rise again for about 1 hour. (Volume must double.).

  8. 8

    Put the dough on a greased fat pan of the oven (36 x 41 cm). Press to a flat base with floured hands. Cover and leave to rise again for about 15 minutes. Press 125 g butter in pieces into the dough.

  9. 9

    Stir the pudding until smooth. Spread the compote and pudding one after the other in patches on the pastry sheet. Sprinkle with almond flakes and 100 g sugar. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  10. 10

    manufacturer) Bake for 25-30 minutes. Let it cool down on a cake rack. Whipped cream tastes good with it.

Nutrition Facts

KCAL
280 kcal
CARBS
31 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & Pastriesvery easyCake