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.
Stir in the pudding powder and let it simmer for about 1 minute. Fill the compote into a bowl and let it cool down.
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.
Pour into a bowl and cover directly on the surface with foil. Leave to cool.
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.
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
Cover the dough and let it rise again for about 1 hour. (Volume must double.).
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.
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
manufacturer) Bake for 25-30 minutes. Let it cool down on a cake rack. Whipped cream tastes good with it.